Spaghetti with walnuts, raisins & parsley
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4 out of 5.8 ratingsRate
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Use up leftover Christmas fruit and nuts in this superhealthy and super quick meal
Healthy
Vegetarian
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Marinated aubergine & rocket salad
A star rating of 4.5 out of 5.17 ratings
Ingredients
Nutrition
Units:
MetricUS
-
300g spaghetti
-
2 tbsp olive oil
-
2 onions
sliced
-
5 tbsp raisins
or sultanas
-
250ml chicken or vegetable stock
-
50g parmesan
grated
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5 tbsp chopped walnuts
-
small bunch flat-leaf parsley
finely chopped
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Nutrition: per serving
-
kcal526
-
fat19g
-
saturates4g
-
carbs74g
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sugars19g
-
fibre4g
-
protein18g
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salt0.44g
low
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Method
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step 1
Cook the pasta in boiling water, following pack instructions. Meanwhile, heat the oil in a frying pan and cook the onions until soft and golden brown – about 8-10 mins. Add the raisins and stock and cook for 2-3 mins until hot through. Toss with the pasta, Parmesan, walnuts and parsley.
RECIPE TIPS
WALNUT & PESTO PASTA
Make a quick pesto instead. Using a food processor, whizz the walnuts, Parmesan and parsley with the oil. Fold through the cooked spaghetti and raisins. Serve with extra Parmesan on top.
Recipe from Good Food magazine, January 2011
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A star rating of 4 out of 5.8 ratings
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