Italian Christmas Eve Spaghetti with Walnuts & Hazelnuts
This Christmas Eve spaghetti with walnuts & hazelnuts is a veganized version of a classic Neapolitan Christmas Eve dish.
Ingredients
- 6 ounces spaghetti dry
- 3 to 4 cloves garlic peeled
- ¼ cup hazelnuts
- ¼ cup walnuts
- ⅓ cup light olive oil
Instructions
- Bring a pot of salted water to a boil. Cook the spaghetti to al dente in salted water. I also like to reserve a small bit of pasta water and add it in after the oil has cooled down.
- Meanwhile, sauté the garlic in the oil over a medium low heat for about 5 minutes. Just until fragrant and turning slightly golden. You can add in a pinch of salt.
- Reduce heat to medium low. Then, add in the walnuts and hazelnuts. Cook for 5 to 10 minutes to warm the nuts and get them slightly toasted.
- Then, add in the pasta with the nuts, garlic, and oil.
- Toss everything together and coat well to mix. Once the pasta is in there, you can add in a few tablespoons of reserved pasta water, just let it cool slightly otherwise the oil and heat will react. The pasta will absorb all the flavor.
- Taste and add more salt if necessary. If the pasta is feeling dry you can drizzle a little oil. Add vegan parmesan on top and enjoy.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. For this recipe I shared the nutrition information as if you used regular pasta, and not the Carbe Diem pasta like I used.
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Nutrition
Serving: 118gCalories: 406kcalCarbohydrates: 34.5gProtein: 7.5gFat: 27.2g
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