1 1/2 cup (150g) walnuts
3 cloves garlic
1/2 cup (120ml) extra virgin olive oil
3/4 cup (90g) bread crumbs
1 lb (450g) spaghetti
1 tablespoon chopped Italian parsley
Fill a large pot with enough water to cook the noodles, bring to a boil. While you're waiting, chop up the walnuts into small pieces and mince the garlic (I love my garlic press). Chop the parsley and keep separate from other ingredients. There are two ways to tackle this recipe. Garlic lovers should just cook the pasta and add the rest of the ingredients as-is, tossing thoroughly to evenly distribute them all. For a milder flavor, heat half of the oil in a skillet and cook the garlic and walnuts until the garlic has just turned golden. Add this to the cooked spaghetti along with the rest of the oil, the bread crumbs, parsley, and salt to taste for a delicious and quick meal!
One note: store-bought bread crumbs are quite often not vegan. I like to use herbed bread crumbs, and if you make your own throw in plenty of basil, parsley or your herbs of choice.
I made a salad with balsamic oil and vinegar to accompany this when I cooked it tonight, and it was even more delicious when I used it to sop up the extra balsamic on my plate! So yummy, so quick, so healthy. And it gets rave reviews from everyone!