Espaguete com Molho de Nozes

Espaguete com Molho de Nozes is a delightful Brazilian pasta dish that combines the rich flavors of walnuts with aromatic herbs, creating a creamy and satisfying sauce without any dairy. This unique recipe is not only easy to prepare but also offers a delightful twist to traditional pasta dishes.

Ingredients

• Espaguete - 200 grams
• Walnuts - 100 grams
• Garlic - 2 cloves
• Olive oil - 3 tablespoons
• Vegetable broth - 150 milliliters
• Fresh basil - 10 grams
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the espaguete according to package instructions until al dente, usually about 8-10 minutes.
2. While the pasta cooks, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant. Remove from heat and let cool slightly.
3. In a food processor, combine the toasted walnuts, garlic, fresh basil, and olive oil. Pulse until the mixture is smooth and creamy.
4. Add the vegetable broth to the walnut mixture, and blend again until well combined. If the sauce is too thick, add a little more broth or water to reach your desired consistency.
5. Once the pasta is cooked, reserve 1/2 cup of the pasta water and drain the rest. Return the pasta to the pot.
6. Pour the walnut sauce over the pasta and mix well, adding reserved pasta water as needed to help the sauce coat the pasta evenly.
7. Season with salt, black pepper, and red pepper flakes if using. Toss everything together until well combined.
8. Serve hot, garnished with additional fresh basil or chopped walnuts if desired.

Nutrition

• Calories: 530
• Protein: 12 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 2 g
• Unsaturated Fat: 23 g
• Water: 0.1 L

Health Benefits

• Rich in omega-3 fatty acids from walnuts, which promote heart health.
• High in antioxidants and anti-inflammatory compounds from garlic and basil.

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