Eduardo Sanchez

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Spaghetti in Nut Sauce

20 mins
10 mins
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2 portions
  • 5 mushrooms, (sliced)
  • 1/2 bunches watercress
  • 1 cup cream
  • 250 grams spaghetti
  • 1/4 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • olive oils, (the necessary)
  • 100 grams walnut, irregularly pitted
  • salt, and pepper


Put a saucepan with water to boil, before the water releases the boil, we must add a piece of onion, olive oil (a trickle) and salt. Once the water has boiled, we should add the spaghetti type pasta. Cook from 9 to 11 minutes. Remove, drain and cool the pasta. Reserve.
Finely chop the onion and the two garlic cloves (in case they are not chopped). Place a pan on the stove, add a little olive oil, add the onion and garlic cloves, move constantly until the onion and garlic cloves are almost transparent.
Once the onion and garlic have changed color, add our mushrooms and walnuts, let them cook for 2 to 3 minutes. Add cream and watercress (leaves only).
Once we have all the ingredients in the pan, season with salt and pepper to taste and let cook another 2 minutes without letting the cream boil and move constantly.


The pasta will be cold, however the sauce will not, it is advisable to serve both immediately, decorate with fresh watercress leaves. Serve a portion of pasta and bathe it with our walnut sauce.


a) We can substitute mushrooms for mushrooms. b) We can substitute watercress for basil leaves.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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