Pasta con le Noci

Pasta con le Noci is a delightful Italian dish that combines the rich flavors of walnuts with the comforting texture of pasta. This vegan rendition offers a nutty and aromatic experience, perfect for a cozy dinner.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Walnuts - 100 grams
• Garlic - 2 cloves, minced
• Extra virgin olive oil - 3 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Nutritional yeast - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant.
3. Remove the walnuts from the skillet and let them cool slightly, then chop them coarsely.
4. In the same skillet, add the olive oil and minced garlic, sautéing for about 2 minutes until the garlic is golden but not burned.
5. Once the pasta is cooked, reserve 1 cup of pasta water and drain the rest.
6. Add the drained pasta to the skillet with the garlic and oil, tossing to combine.
7. Mix in the chopped walnuts, nutritional yeast, chopped parsley, lemon juice, and a splash of the reserved pasta water to create a sauce. Stir until well combined.
8. Season with salt and black pepper to taste, adjusting the consistency with more pasta water if necessary.
9. Serve hot, garnished with additional parsley and walnuts if desired.

Nutrition

• Calories: 550
• Protein: 12 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 2 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from walnuts, promoting heart health.
• High in fiber, supporting digestive health.

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