Vegan walnut pasta

Name: Vegan walnut pasta
Ingredients: 2000 ml water; 1/4 teaspoon salt; 250 g pasta; 150 g ground walnuts; 100 g granulated sugar

Season - Vegan walnut pasta by Marta J. - Recipia

Vegan walnut pasta is drained after 8 minutes, while it still holds its shape. The ground walnuts and sugar cling to the pasta, giving it a slightly coarse, sweet texture; it’s a simple dish without sauce, with the pasta as the more substantial part. I serve it with a little jam on the side. Preparation: 5 minutes. Cooking: 8 minutes. Total time: 13 minutes. Serves: 4. Approximately 577 kcal and 14 g protein per serving.

Ingredients

2000 ml water
1/4 teaspoon salt
250 g pasta
150 g ground walnuts
100 g granulated sugar

Preparation

1. Boil 250 g of pasta in 2000 ml of water with 1/4 teaspoon of salt for 8 minutes, until tender but still firm. 2. Grind the walnuts and mix them with the granulated sugar. 3. Drain the pasta and toss it with the walnuts and sugar.

Notes

Fresh walnuts have a clean smell; if they taste bitter or smell rancid, replace them, since sugar won’t mask the flavor very well. For thick pasta shapes, 8 minutes may not be enough, so taste one near the end of cooking. Gluten-free pasta works in the same quantity, but use the cooking time on the package. Walnuts are an allergen, and regular pasta contains gluten. Leftovers keep in the fridge for up to 3 days; you can serve them with jam, as is customary with the plain version too.