Spelt Spaghetti with Shiitakes and Pecan Cream

The use of nuts to thicken sauces has been recorded in recipes dating back to medieval Rome. This luscious, creamy sauce features toasted pecans. If you can't find spelt pasta, use whole wheat instead.

Yield: 6 servings (serving size: 1 1/3 cups pasta and 1 teaspoon parsley)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 28%
  • Fat: 10.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 2.2g
  • Protein: 12.2g
  • Carbohydrate: 49.3g
  • Fiber: 6.1g
  • Cholesterol: 2.4mg
  • Iron: 3mg
  • Sodium: 534mg
  • Calcium: 87mg


  • 1 (12-ounce) package spelt spaghetti (such as Vita-Spelt)
  • 1 1/2 cups 1% low-fat milk
  • 1/2 cup chopped pecans, toasted
  • 2 teaspoons olive oil
  • 3 cups chopped shiitake mushroom caps (about 8 ounces)
  • 1/2 cup diced shallots
  • 4 garlic cloves, minced
  • 1 1/4 teaspoons salt
  • 2 tablespoons chopped fresh parsley


  1. Cook pasta according to the package directions, omitting salt and fat.
  2. Place milk and pecans in a blender or food processor; process until smooth. Set aside.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, shallots, and garlic; sauté 3 minutes or until golden. Stir in pecan mixture and salt; bring to a boil. Reduce heat, and simmer 5 minutes or until slightly thickened.
  4. Remove from heat. Add pasta; toss gently to combine. Sprinkle with parsley, and serve immediately.
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