Creamy Pecan Sauce for Pasta

This sauce has such great flavour, you will want pasta every night for dinner.


  • 1 cup¬†toasted pecans, chopped
  • 1 slice Dempster’s multigrain bread
  • 2/3 cup of buttermilk
  • 1 tsp. dried thyme leaves
  • 1 minced garlic clove
  • 1/3 cup of grated Asiago cheese
  • 3 tbsp. extra virgin olive oil
  • pinch of salt
  • pinch of pepper
  • pasta for 6 (your choice)

On a parchment lined cookie sheet, toast the pecans in a 350 degree oven for about 8 minutes. Set aside.

While cooking the pasta to al dente, start the sauce.

Combine the bread and the buttermilk in a small bowl and let sit for about 5 minutes.  In a blender, place the bread mixture, 3/4 of the chopped pecans, thyme, garlic and cheese. Blend until smooth and season with salt and pepper.

Drain the pasta, saving about 1/2 cup of the liquid. Add the nut mixture to the pasta, adding only enough of the cooking liquid to make the sauce creamy.

Put in a pretty bowl, sprinkle the remaining chopped pecans and more cheese on top. The oohs and ahhs will be so worth it.

Now, would you like a glass of wine? Red or White? Done…..



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