Spaghetti with walnut sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 166⅔ | gram | Wholemeal spaghetti |
| ⅓ | teaspoon | Olive oil |
| 41⅔ | gram | Walnuts |
| ⅓ | Onion | |
| ⅓ | Garlic clove | |
| ⅓ | teaspoon | Ground cinnamon |
| ⅓ | teaspoon | Ground allspice |
| 83⅓ | gram | Button mushrooms |
| 2 | Tomatoes | |
| ⅓ | tablespoon | Tomato puree |
| ⅓ | teaspoon | Lemon juice |
| ⅓ | teaspoon | Brown sugar |
| ⅓ | tablespoon | Olive oil |
| ⅔ | slice | Wholemeal bread |
| ⅓ | teaspoon | Ground cinnamon |
Directions
Preparation: roughly chop the walnuts : chop the onion
: crush the garlic cloves : slice the mushrooms : skin and seed the tomatoes and chop : cut the wholegrain bread into 1 cm squares 1. Cook the pasta in a large quantity of boiling water until just tender.
2. While the pasta is cooking heat the oil in a pan. Add the walnuts and cook for 3-4 minutes until lightly browned. Remove and set aside.
3. Add onion , garlic, and spices to the pan. Cook for 3-4 minutes.
Add the tomatoes and tomato paste, lemon juice and brown sugar.
Simmer for 10 minutes.
4. Heat the extra oil in another pan. Stir in the cinnamon, then add the bread squares and cook until golden brown. Stir the walnuts into the sauce.
5. Combine the spaghetti and the sauce. Serve on a large plate, sprinkled with croutons.
From: Kaz Dunkley. Date: 4 Feb 1993.
Submitted By FRED PETERS On 03-20-95