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Spaghetti with walnuts, raisins & parsley

Use up leftover Christmas fruit and nuts in this superhealthy and super quick meal

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 526
  • Carbohydrates 74
  • Saturated Fat 4
  • Sugar 19
  • Protein 18
  • Fat 19
  • Fibre 4
  • Salt 0.44

Nutrition per serving

  • Calories 526
  • Carbohydrates 74
  • Saturated Fat 4
  • Sugar 19
  • Protein 18
  • Fat 19
  • Fibre 4
  • Salt 0.44

Ingredients

  • 300g spaghetti
  • 2 tbsp olive oil
  • 2 onions, sliced
  • 5 tbsp raisins or sultanas
  • 250ml chicken or vegetable stock
  • 50g parmesan, grated
  • 5 tbsp chopped walnuts
  • small bunch flat-leaf parsley, finely chopped

Tip

Walnut & pesto pasta
Make a quick pesto instead. Using a food processor, whizz the walnuts, Parmesan and parsley with the oil. Fold through the cooked spaghetti and raisins. Serve with extra Parmesan on top.

Method

  1. Cook the pasta in boiling water, following pack instructions. Meanwhile, heat the oil in a frying pan and cook the onions until soft and golden brown – about 8-10 mins. Add the raisins and stock and cook for 2-3 mins until hot through. Toss with the pasta, Parmesan, walnuts and parsley.

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