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Delisch Creamy, Walnutty and Garlicky Spaghettini PDF Print E-mail
Ingredients (use vegan versions):
  • 200 g or 1/2 lb tomatoes - baked, peeled and grated w/
  • 2 tablespoon basillicum (basil)
  • 2 tablespoon olive oil
  • 1 cup walnuts
  • 250-300 g or cup 3/4 lb cream schmeese (dairy free)
  • 1 teaspoon balsamic vinegar
  • salt to taste
  • red pepper powder (sweet or hot acc. to personal preference)
  • pine nuts (optional)
  • 2-3 cloves garlic
  • 100g or 1/4 lb spaghettini
Directions:

Bake tomatoes and grate them and mix with the herbs. Set aside.

Grind the walnuts and mix with the cream schmeese. Add pressed garlic, vinegar, salt, pepper and pine nuts (if using them) and mix well. Set aside.

Boil the spaghettini and when done, rinse them and move to a large bowl. Top with walnut-cream schmeese mixture and top that with tomato sauce.

Buono appetito!

Preparation time: +/- 30 min

Serves:

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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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