Spaghettini With Walnut-Garlic Sauce

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* Exported from MasterCook *

 

Spaghettini With Walnut-Garlic Sauce

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 120

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup chopped walnuts -- toasted

(see separate recipe for Toasting Nuts)

1/4 cup extra-virgin olive oil

1 cup packed fresh flat-leaf parsley

1/4 cup vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned -- plus

1/4 cup additional broth -- (optional)

6 cloves garlic -- peeled

1 tablespoon unseasoned dry bread crumbs

1/2 teaspoon coarse salt -- or to taste

16 ounces spaghettini or other thin pasta

 

MAKES 6 MAIN-COURSE OR 8 PASTA-COURSE SERVINGS

 

This variation on salsa di noce, or walnut sauce, is heavier on the garlic

because it lacks the cheese, and sometimes milk, that is often stirred in

at the end. I love its more pungent flavor yet lighter consistency.

 

Place the walnuts, oil, parsley, 1/4 cup broth, garlic, bread crumbs, and

salt in a food processor fitted with the metal blade or in a

blender. Process or blend until smooth.

 

Meanwhile, cook the pasta in boiling salted water according to package

directions until al dente. If not using the additional vegetable broth,

reserve 1/4 cup of the cooking liquid, then drain the pasta in a colander.

 

Transfer the pasta to a large serving bowl. Add the walnut sauce and

either the additional broth, if using, or the reserved cooking liquid; toss

well to combine. Serve at once.

 

Per Main-Course Serving: Calories 446 - Protein 14g - Total Fat 16g

Saturated Fat 2g - Cholesterol 0mg - Carbohydrate 62g - Dietary Fiber 4g -

Sodium 229mg

 

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