Pasta con Sugo di Noci

Pasta con Sugo di Noci is a delightful vegan Italian dish featuring pasta coated in a rich, creamy walnut sauce, bursting with flavor and texture. This simple yet elegant recipe highlights the natural goodness of walnuts, making it a perfect comfort food for any occasion.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Walnuts - 100 grams
• Garlic - 2 cloves
• Olive oil - 3 tablespoons
• Nutritional yeast - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Water - as needed for pasta cooking

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, place the walnuts in a food processor and pulse until finely chopped but not powdered.
3. Add the garlic, olive oil, nutritional yeast, lemon juice, salt, and black pepper to the food processor. Blend until smooth, adding a little water if necessary to achieve a creamy consistency.
4. Once the pasta is cooked, reserve 1/2 cup of pasta water and drain the rest.
5. In the same pot, combine the drained pasta and walnut sauce. Add reserved pasta water gradually until the desired consistency is reached.
6. Stir in the chopped parsley and adjust seasoning with more salt and pepper if needed.
7. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 540
• Protein: 14 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 230 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 2 g
• Unsaturated Fat: 23 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from walnuts, promoting heart health.
• High in fiber, aiding digestion and promoting a feeling of fullness.

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