Hello, friends! I have a fun and unique pasta treat for you today!

When my long-term parter company Kaslo Sourdough asked me if I was up for creating a ‘sweet’ pasta dish, I have to admit – I was nervous! A sweet pasta? I’ve never even heard of such a thing outside of maybe a ‘sweet basil marinara pasta’ (ooooh, we should make that in 2022!). But not one to back down from a challenge, I got to researching. It turns out that there are a lot of cultures that love a sweet pasta dish! Some even go so far as to add toppings such as chocolate, and icing sugar. I wasn’t quite so brave as to try this out (yet!), but I took a shot and I hope you like the end result.

The motivation to try out sweet pasta in the first place came from a Kaslo employee, who shared with manager Heidi a couple of traditional Czech ‘sweet’ recipes, which is really what got me delving deeper into the history behind these recipes. As these recipes are traditionally made with a broad noodle, Kaslo’s new linguini was the perfect noodle for this task. They are often typically made with either poppyseeds or raisins, but for this recipe I decided to go somewhat safer and went with walnuts and herbs. Consider it my first foray into the world of sweet pastas, and if you like this one I can go even sweeter!

Surprisingly delicious! You can even drizzle some honey on top for an even sweeter treat.

Accompanying this recipe we have featured Sandhill’s 2020 Sovereign Opal! Thank you to Sandhill Winery, we think this was the perfect pairing. As you may have noticed so far, I love pairing recipes with a good Okanagan wine. Sandhill is one of my favourite wineries, so featuring them is always a delight!

Servings: 2

Pre time: 5 minutes

Cook time: 15-20 minutes


  • 1/3 package Kaslo Sourdough’s new Linguini
  • 1 tsp. white granulated sugar
  • 1 tbsp. chopped walnuts 
  • 1 1/2tbsp. butter
  • 2 tbsp. ricotta 
  • Thyme to garnish
  • Sage to garnish 
  • Optional garnish: honey drizzle, poppyseeds


Bring a medium-sized pot of water to boil, and cook linguini according to package instructions. Strain, and set aside without rinsing. Sauces and butter cling much easier to un-rinsed pasta!

In a medium skillet, melt butter on low, stirring often. After butter is melted, add sugar and continue cooking on low until sugar is fully dissolved. Add pasta, and lightly fry on medium, until noodles are beginning to crisp, and heated thoroughly.

Roughly chop walnuts, and add to a separate, ungreased pan. Lightly toast walnuts until beginning to brown.

Plate pasta, and top with a generous scoop of ricotta, toasted walnuts, and garnish with your sage and thyme. Add a generous sprinkle of sea salt, and it’s ready!

And voila! A new and interesting take on the old classics. I hope I rose to the challenge and did you proud, Kaslo!

For photo purposes I kept the garnish minimal, but you can add more herbs than this to your preference!

This is just as good as a, ‘late night, can’t sleep’ dish as it is a dinner date dish. It’s ready in minutes!

Especially when paired with the lovely Sovereign Opal. Are there much better pairings than white wine and linguini?

We hope you loved this out-of-the-box recipe, please let us know if you try it out! And as always, you can use my code JAMIEPASTA on kaslosourdoughpasta.com to receive a 10% discount on your pasta orders. Now that’s a code worth remembering!

xo, Jamie

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