Spaghetti with Watercress and Walnut Sauce
Ingredients
- 1 lb wholewheat spaghetti
- salt and pepper
- 1 onion chopped
- 2 cloves garlic, crushed
- 1 tablespoon oil
- 2 oz mushrooms sliced
- 2 oz chopped walnuts
- bunch of watercress chopped
- 1/2 pint soured cream
Instructions
- Cook the spaghetti in a large pan of boiling salted water for 10 - 12 minutes until just tender.
- 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.
- 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.
- 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.
Calories: 673 kcal
Carbohydrates: 91 g
Protein: 19 g
Fat: 26g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 31 mg
Sodium: 56 mg
Potassium: 485 mg
Fiber: 5 g
Sugar: 7 g
Vitamin A: 372 IU
Vitamin C: 3 mg
Calcium: 110 mg
Iron: 2 mg