Spaghetti with Watercress and Walnut Sauce recipe
information
Preparation time 10 minutes,
Cooking time 15 minutes,
Calories 615 per portion
ingredients
450 g (1 lb) wholewheat spaghetti
salt and pepper
1 onion, chopped
1 - 2 cloves, garlic, crushed
1 tablespoon oil
50 g (2 oz) mushrooms, sliced
50 g (2 oz) chopped walnuts
bunch of watercress, chopped
300 ml (1/2 pint) soured cream
salt and pepper
1 onion, chopped
1 - 2 cloves, garlic, crushed
1 tablespoon oil
50 g (2 oz) mushrooms, sliced
50 g (2 oz) chopped walnuts
bunch of watercress, chopped
300 ml (1/2 pint) soured cream
method
1. Cook the spaghetti in a large pan of boiling salted water for 10 - 12 minutes until just tender.
2. Meanwhile, make the sauce. Cook the onion and garlic in the oil until transparent. Add the mushrooms and walnuts and cook for a further few minutes.
3. Remove the pan from the heat, stir in the watercress, soured cream and seasoning. Reheat very gently - do not allow the sauce to boil or the cream will curdle.
4. Drain the spaghetti and place on a serving dish. Pour the sauce over and serve immediately.
To cook sauce in a microwave: cook onion and garlic in oil for 6 minutes. Add mushrooms, walnuts and watercress, cook for 2 minutes. Add cream and cook for 3 minutes.
2. Meanwhile, make the sauce. Cook the onion and garlic in the oil until transparent. Add the mushrooms and walnuts and cook for a further few minutes.
3. Remove the pan from the heat, stir in the watercress, soured cream and seasoning. Reheat very gently - do not allow the sauce to boil or the cream will curdle.
4. Drain the spaghetti and place on a serving dish. Pour the sauce over and serve immediately.
To cook sauce in a microwave: cook onion and garlic in oil for 6 minutes. Add mushrooms, walnuts and watercress, cook for 2 minutes. Add cream and cook for 3 minutes.
serving amount
serves 4
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