The star in this dish is the luxurious sauce, which combines walnuts, mushrooms and a touch of heavy cream. If you like, make the sauce for this pasta vegan by substituting vegetable stock for the heavy cream and leaving out the butter. Spelt pasta offers a slightly nutty texture and more protein than wheat pasta.
Home » Recipes » Spelt Pasta with Savory Walnut and Mushroom Sauce
1 cup walnuts, toasted
1/2 cup heavy cream or vegetable broth
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced
2 cloves garlic, thinly sliced
6 ounces cremini mushrooms, sliced
6 ounces button mushrooms, sliced
2 tablespoons mirin or water
6 tablespoons chopped fresh flat-leaf parsley
1 pound dried spelt spaghetti
Put 3/4 cup of the walnuts and heavy cream into a blender and puree until smooth. Set aside. Heat oil and butter in a large skillet over medium heat. Add onions and cook until translucent, 6 to 8 minutes. Add garlic and mushrooms and raise the heat. Cook, stirring often, until mushrooms release their juices, 2 to 3 minutes. Reduce heat to low, add mirin and simmer, covered, for 10 to 12 minutes. Add 1/4 cup of the parsley and reserved cream-walnut mixture to the sauce. Simmer lightly, 2 to 3 minutes, until the sauce is thickened.
Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions. Drain well and transfer to a large bowl. Pour sauce over pasta, toss to coat and garnish with remaining 1/4 cup walnuts and 2 tablespoons parsley. Serve immediately.
Per Serving:490 calories (290 from fat), 32g total fat, 9g saturated fat, 40mg cholesterol, 20mg sodium, 39g carbohydrates, (4 g dietary fiber, 5g sugar), 14g protein.
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