Recipes

Walnuts, Fennel and Garlic Mince Pasta

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Total Time

40 Mins

Serves

4

Prep Time	20 Mins
Cook Time	20 Mins
Total Time	40 Mins

INGREDIENTS

70 grams California Walnuts
100 grams Sliced chestnut brown mushrooms
2 tbsp Fennel seeds
2 tbsp Olive oil
1 Garlic clove
1 Red chilli
0.5 Fennel bulb
50 grams Plant based butter
360 grams Dried spaghetti
Salt and pepper
10 Cherry tomatoes cut in half
20 grams Flat leaf parsley
30 grams Plant based Parmesan style cheese

PREPARATION

Soak the California Walnuts overnight in warm water.
Drain well and place in a food processor with the sliced mushrooms.
Pulse until you have a fine crumble texture.
Cook the spaghetti in salted boiling water for 9 minutes.
Meanwhile in a shallow pan, add a splash of olive oil and cook the fennel seeds, garlic and chilli for a couple of minutes.
Chop the fennel bulb and add to the pan with a sprinkle of sea salt.
Scatter in the California Walnuts and mushroom mince to the frying pan and continue to cook for 5 minutes.
Add the butter and 1 ladlefull of the pasta water to help bring a sauce together.
Drop the sliced cherry tomatoes into the pan and lift the pasta from the water and add to the mince.
Stir together before scattering in the parsley and parmesan style cheese.
Season with black pepper and serve

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.