Easy Walnut Spaghetti. A quick and easy recipe with spaghetti topped with white cream sauce and walnuts.
Easy Walnut Spaghetti
- 12 ounces spaghetti
- 1 Tablespoon extra virgin olive oil or butter
- 4 cloves garlic pressed or finely-minced
- 3 Tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup low-fat milk
- 3/4 cup Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped pecans
Cook spaghetti according to package directions, in generously-salted water.
Heat olive oil (or melt butter) in a large saute pan over medium-high heat.
Add garlic and saute one minute, stirring occasionally.
Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta is cooked.
Drain pasta, then immediately add pasta to the saute pan. Toss to combine.
Sprinkle the top with chopped pecans.
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