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.
Cooking Light MARCH 2006
Cook pasta according to the package directions, omitting salt and fat.
Place milk and pecans in a blender or food processor; process until smooth. Set aside.
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.
Remove from heat. Add pasta; toss gently to combine. Sprinkle with parsley, and serve immediately.
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