Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup | walnuts, toasted |
| 1/2 cup | vegetable broth |
| 2 tbsp | extra virgin olive oil |
| 1 tbsp | unsalted butter |
| 1 | yellow onion, thinly sliced |
| 6 ounces | cremini mushrooms, sliced |
| 6 ounces | button mushrooms, sliced |
| 2 tbsp | water |
| 6 tbsp | chopped parsley |
| 1 pound | dried spelt spaghetti |
Directions
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 water 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, cook spaghetti 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
Serves 4 to 6
Per serving: 490 calories (290 from fat), 32g total fat, 9g saturated fat, 40mg cholesterol, 20mg sodium, 39g total carbohydrate (4g dietary fiber, 5g sugar), 14g protein
Source: www.wholefoodsmarket.com