As Christmas is coming closer what better than to put on your menus delicious recipes using the Walnut Sauce! This will not only make your menus interesting to your clientele but also offer superb dishes for the ever increasing vegetarians. ( Please note that you must mention that this sauce is not suitable for nut allergy suffers).

Coralli in a Walnut & Rosemary Pesto

Ingredients for 4 portions:

– 250g Coralli
– 3 tbs Fresh Rosemary
– 120g Walnut Sauce
– 60g 5 Cheese Sauce
– 100 ml Milk
In a blender add the fresh rosemary to the walnut sauce. Cook the pasta in salted boiling water till al dente. Just before straining the pasta add a little of the cooking liquor to the walnut sauce, 5 cheese sauce and milk that has been slowly heating through for a creamy consistency.

Drain the pasta and toss in the sauce.
Serve at once.

 

Maccheroni al Pettine with Walnut &  Mushrooms Sauce

Ingredients for 4 portions:

– 250g Maccheroni al Pettine
– 200g Cocktail of Wild Mushrooms
– 1 Clove Garlic
– Freshly Chopped Flat Leaf Parsley
– 100 Walnut Sauce
– 50g 5 Cheese Sauce ( an option)
– 100g Milk
– Salt and Pepper to taste

Cook the pasta in salted boiling water till al dente.
In the meantime panfry the clove of garlic and the cocktail of wild mushrooms.

Remove the garlic and add the 5 cheese sauce, walnut sauce, milk, salt and pepper to taste. Drain the pasta and toss in this delicious sauce, add the flat leaf parsley and serve at once.