Linguine with Walnut Béchamel Sauce and Sun-Dried Tomatoes
This linguine bechamel is an easy-to-make pasta dish flavored with homemade walnut bechamel sauce and sun-dried tomatoes. It is a great weeknight vegetarian pasta dish that you can make without sacrificing the flavor.
Servings: 4 servings
Ingredients
- 3 cups whole milk
- 1/2 cup walnuts chopped
- 2 small shallots minced
- 3 cloves of garlic pressed through a garlic press or minced
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper freshly ground
- Pinch of nutmeg
- 2 tablespoon fresh Italian parsley chopped
- 1 packet of dry Linguine
- 1 small jar of Sun-Dried Tomatoes drained and chopped
- 1/4 cup Parmesan cheese grated
Instructions
- To make the Béchamel Sauce: Place the milk, walnuts, shallots, and garlic in a small saucepan in medium heat. Bring it to a boil. After it comes to a boil, turn down the heat to medium-low and let it simmer for 20 minutes, stirring frequently.
- In another large pan, melt the butter in medium heat. Add flour and whisk for 2-3 minutes, until they are combined and flour is cooked. Slowly whisk in the milk and walnut sauce. Season it with salt and pepper. Let it come to a boil and turn down the heat to low. Simmer it for 15-20 minutes, stirring frequently. It will get slightly thicker. At the very last minute, add a pinch of nutmeg and stir to combine.
- In the mean time, cook linguine according to the package instructions.
- Place the cooked linguine in the béchamel sauce and stir to ensure that the pasta is totally coated with the sauce. Stir in the sun-dried tomatoes.
- When ready to serve, individually plate the pasta on a large plate, sprinkle it with parsley and Parmesan cheese.
Nutrition
Calories: 311kcal | Carbohydrates: 17g | Protein: 11g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 475mg | Potassium: 385mg | Fiber: 2g | Sugar: 11g | Vitamin A: 689IU | Vitamin C: 4mg | Calcium: 307mg | Iron: 1mg
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