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

Nutrition per serving

  • kcal 526
  • fat 19g
  • saturates 4g
  • carbs 74g
  • sugars 19g
  • fibre 4g
  • protein 18g
  • salt 0.44g

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.
MPU 2

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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