Here is a truly exquisite, creamy and at the same time crunchy pasta. Spaghetti with walnut sauce and pan-fried breadcrumbs are a satiating dish, which combines the properties of walnuts, antioxidant, anti-inflammatory and useful in protecting the brain, with those of garlic, which is a powerful antidiabetic and antitumor ingredient. In the original version of the recipe ricotta cheese is used. We decided to keep ricotta among the ingredients as a precious source of calcium, potassium, vitamin A and D, which is useful for the immune system. However, in case of lactose intolerance or if you have decided to follow a vegan diet, just replace the ricotta with soy cream, the doses are explained at the bottom of the recipe.
320 grams of whole grain spaghetti
100 grams of walnuts
2 tablespoons of ricotta cheese
1/2 clove of garlic
1 slice of stale bread
1/2 glass of soy milk
2 tablespoons of soy cream
1 tablespoon of pine nuts
Whole grain breadcrumbs
2 tablespoons of parmesan cheese (optional)
Extra virgin olive oil
Soak the bread in milk. In a mixer, chop the walnuts, pine nuts, garlic and Parmesan. Combine the squeezed bread, soy cream and ricotta. Blend to mix the ingredients. Transfer this cream into a bowl and pour in extra virgin olive oil to give it the right consistency, mix and add salt. Boil the pasta. Meanwhile, pour a drizzle of extra virgin olive oil into a large pan, heat and add plenty of breadcrumbs, at least 4 or 5 tablespoons. Sauté quickly, then remove from heat. Drain the pasta al dente, pour it into the pan with the breadcrumbs, mix well. Add the walnut sauce and serve.
If you are lactose intolerant or have chosen to follow a vegan diet, you can replace the ricotta with two tablespoons of soy cream. Parmesan is optional, but can be replaced with nutritional yeast flakes.