Linguine Pasta in Cheese Sauce with Walnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 786 cal. | (37 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 462 mg | (12 %) | ||
| Calcium | 258 mg | (26 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 60 grams Walnut
- 1 shallot
- 1 garlic clove
- 1 Tbsp vegetable oil
- 150 milliliters dry white wine
- 150 grams grated Mozzarella
- 1 tsp cornstarch
- 80 milliliters Vegetable broth
- 250 milliliters Whipped cream
- salt
- white peppers
- 400 grams spinach Linguine
- 1 handful Fresh herbs (such as parsley, basil, oregano)
- 4 Tbsps Parmesan
Preparation steps
Toast the shelled walnuts in a dry pan until fragrant. Remove from heat, let cool slightly and put some walnut halves for garnish aside. Chop the rest walnuts into small pieces.
For the sauce, peel the shallot and garlic, and finely dice both. Saute the shallot and garlic in a pan in oil until translucent over medium heat. Pour in the white wine and stir in the mozzarella cheese gradually. Mix the vegetable broth and cream together in a bowl. While stirring, pour in the broth-cream mixture and simmer for 5-10 minutes until creamy.
Cook the linguine pasta in salted water until al dente. Rinse the herbs, shake dry and finely chop the leaves.
Stir in the herbs and chopped nuts into the sauce, and season with salt and pepper. Toss the pasta with the sauce, screw into the plates using a serving fork (if desired) and serve. Serve sprinkled with the remaining walnuts and Parmesan.
