Linguine with Walnut Sauce
Prep Time: 20 min
Inactive Time: 15 min
Cook Time: 10 min
Total Time: 45 min
Servings: 2
RECIPE INGREDIENTS
- 2 tbsp ground flax seeds
- 8 oz linguine pasta (egg-free)
- 1/2 cup Filippo Berio Extra Virgin Olive Oil, divided
- 10 fresh sage leaves
- 3 cloves fresh garlic, minced
- 1 shallot, minced
- 1 cup finely chopped walnuts
- 1 1/2 tsp fine sea salt
- 1/4 tsp pepper
- 1 tbsp packed chopped fresh parsley
- Grated Vegan Parmesan cheese (optional)
RECIPE DIRECTIONS
- Stir together ground flax seeds and 1/2 cup water; let stand for about 15 minutes or until thickened.
- Cook pasta according to package directions. Drain, reserving 1/4 cup cooking liquid.
- Meanwhile, heat 1/4 cup olive oil in a large skillet set over medium heat. Fry sage leaves for about 1 minute or until slightly golden and dark green. Using a slotted spoon, transfer sage to a paper towel-lined plate.
- In the same skillet, cook garlic and shallot for 2 to 3 minutes or until softened. Stir in walnuts, linguine, and reserved cooking liquid; cook for 2 to 3 minutes until heated through. Season with salt and pepper.
- Add flax mixture and crispy sage leaves to skillet; cook for 1 to 2 minutes or until pasta is well coated. Garnish with parsley. Serve with vegan Parmesan cheese (if using).