PrintLinguine with Wilted Spinach and Walnut Sauce
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
Scale
- 2 cups walnut halves
- 1/2 cup rustic bread crumbs (whole wheat is best)
- 4 tablespoons vegan butter
- 1 pound linguine
- 1 bunch spinach, washed well, stems removed, roughly chopped
- Coarse salt and ground pepper
- 1 cup unsweetened soy milk
- 4 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 clove garlic
- 4 tablespoons vegan butter, melted
- pinch red pepper flakes
- 1/2 cup parsley, chopped
Instructions
- Preheat oven to 350 degrees. Spread walnut halves on a rimmed baking sheet. Toast until fragrant, about 10 minutes, stirring at 5 minutes.
- Melt 4 tablespoons vegan butter in a small skillet. Add the bread crumbs, cook until lightly toasted, 3 to 4 minutes. Remove from the heat and set aside.
- Meanwhile, cook linguine in a pot of boiling salted water until al dente, according to package instructions. Drain; return to pot. While still very hot, stir in chopped spinach to wilt slightly.
- Process half of walnuts, soy milk, nutritional yeast, lemon juice, garlic and melted butter in a blender until smooth. Taste and seasoning with salt and pepper. Toss with pasta, remaining walnuts, red pepper flakes, and parsley.
- Serve immediately with more red pepper.
Inspiration:
https://www.marthastewart.com/318426/spinach-linguine-with-walnut-sauce
https://www.seriouseats.com/recipes/2007/12/sunday-supper-linguine-alle-noci-linguine-with-walnut-sauce.html