Best 2 Sage Walnut Cream Sauce Recipes

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Sage walnut cream sauce is a rich, flavorful sauce that can elevate any pasta dish. It is made with fresh sage, walnuts, cream, and Parmesan cheese. The sage adds a savory and slightly peppery flavor, while the walnuts provide a nutty and earthy richness. The cream and Parmesan cheese create a smooth and velvety texture. This sauce is perfect for a special occasion meal or a weeknight dinner. It can be served with your favorite pasta, or used as a topping for chicken, fish, or vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERNUT SQUASH CANNELLONI WITH SAGE-WALNUT CREAM SAUCE



Butternut Squash Cannelloni with Sage-Walnut Cream Sauce image

Squash filling and peppery greens are placedinthe center of sheets of pasta, which are rolled into thetubular cannelloni shape, sealing the vegetables inside. Servethe finished dish with red wine and rustic bread.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 16

3 tablespoons unsalted butter
1 onion, diced
1 butternut squash (2 1/2 to 3 pounds), peeled, seeded, and roughly chopped (about 1-inch pieces)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 tablespoon plus 2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 cup grated Parmesan cheese
1 cup ricotta cheese
1 pound spinach, Swiss chard, or other greens (about 2 bunches)
2 tablespoons extra-virgin olive oil
8 ounces dried pasta sheets (about twelve 5-by-7-inch rectangles)
Sage-Walnut Cream Sauce
Fresh sage leaves, for garnish

Steps:

  • To make filling, heat 2 tablespoons butter in a large skillet with sides over medium heat. Add onion; cook until it begins to soften, about 3 minutes. Add squash cubes; cook, stirring occasionally, until they begin to soften, about 5 minutes. Add cinnamon, nutmeg, cayenne pepper, cumin, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, and 1 cup water. Reduce heat, cover, and cook, stirring occasionally, until very tender, about 20 minutes.
  • Mash mixture with potato masher or wooden spoon, and transfer to a medium bowl to cool. When cool, stir in Parmesan and ricotta. Set aside in refrigerator until ready to assemble.
  • Wash the spinach or greens well. Remove and discard stems. Roughly chop spinach into smaller pieces. Heat remaining tablespoon butter in a large skillet over medium heat. Add spinach a little at a time; cook, tossing, until wilted and any liquid has evaporated. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Refrigerate until ready to assemble.
  • Heat oven to 375 degrees. Bring a large pot of water to a boil. Add the olive oil and remaining tablespoon coarse salt. One at a time, add pasta sheets to boiling water, and cook until al dente, 2 to 3 minutes less than manufacturer's instructions. Remove the pasta sheets with tongs, and drain them in a colander.
  • To assemble the cannelloni, lay out the pasta sheets on work surface. Spoon about 1/2 cup filling down the center of a sheet, and top with a heaping tablespoon of spinach. Brush one long side of pasta with water, roll up, starting with other long side, and seal. Repeat with the remaining pasta and filling. Spread half of the sage-walnut cream sauce in the bottom of a 9-by-13-by-2-inch baking dish. Place the cannelloni in the bottom of the dish, and cover with remaining sauce. Garnish with a few sage leaves. Bake until top starts to brown and filling is bubbling, about 30 minutes. Serve.

SAGE-WALNUT CREAM SAUCE



Sage-Walnut Cream Sauce image

Use this recipe to make our Butternut Squash Cannelloni.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 3 cups

Number Of Ingredients 9

4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 cup heavy cream
2 sprigs fresh sage
1/4 cup chopped walnuts
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Pinch of ground nutmeg

Steps:

  • Heat the butter in a large saucepan over medium heat. When bubbling, add the flour. Cook, stirring constantly with a wire whisk, for 1 minute. While whisking, slowly pour in the milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • Remove pan from heat; stir in cream, sage, walnuts, salt, pepper, and nutmeg. Cover; set aside to infuse for 30 minutes.

Tips:

  • Use fresh sage. Dried sage has a much weaker flavor and will not produce as vibrant a sauce.
  • Toast the walnuts. Toasting the walnuts brings out their flavor and makes them more fragrant.
  • Use a good quality olive oil. The olive oil is a key ingredient in this sauce, so it is important to use a good quality oil that has a fruity flavor.
  • Don't overcook the sage. Sage leaves can burn easily, so be careful not to overcook them. They should be cooked just until they are fragrant and wilted.
  • Season the sauce to taste. The amount of salt and pepper you add will depend on your personal preference. Taste the sauce and adjust the seasonings as needed.

Conclusion:

Sage walnut cream sauce is a delicious and versatile sauce that can be used with a variety of dishes. It is easy to make and can be ready in under 30 minutes. The combination of sage, walnuts, and cream creates a rich and flavorful sauce that is perfect for pasta, chicken, fish, or vegetables.

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