Walnut, Olive and Lemon Fettuccine
Nutrition per serving
| Calories | 745 kcal |
| Protein | 23.2 g |
| Carbs | 107.6 g |
| Fats | 27.8 g |
| Saturated Fat | 3.2 g |
| Monounsaturated Fat | 7.8 g |
| Polyunsaturated Fat | 9 g |
| Sugars | 12.7 g |
| Fiber | 10 g |
| Sodium | 406 mg |
Ingredients
| Cherry Tomatoes | |
| Red Chilli Pepper | |
| Courgette (Zucchini) | |
| Garlic | |
| Walnuts | |
| Fettuccine | |
| Capers (canned) | |
| Black Olives | |
| Lemon | |
| Vegan Parmesan Cheese | |
| Olive Oil | |
| Fresh Thyme |
Preparations
1. Preheat the oven to 120 C (250F)
1. Preheat the oven to 120 C (250F)
2. Slice the cherry tomatoes in half lengthways.
3. Very finely dice the chili.
4. Top and tail the courgette and slice into 1cm cubes.
5. Remove the stones/chop the olives
6. Slightly breakup the walnuts by putting them into a tea towel and lightly whack them with a saucepan.
7. Grate the Parmesan cheese.
Cooking Instructions
1. Place the tomatoes onto a baking tray and sprinkle over the thyme leaves and a pinch of salt and pepper. Cook in the oven for 10-15 minutes until wilted.
1. Place the tomatoes onto a baking tray and sprinkle over the thyme leaves and a pinch of salt and pepper. Cook in the oven for 10-15 minutes until wilted.
2. Once the tomatoes are in the oven for 5 minutes, cook the pasta in a pot of lightly salted boiling water according to package instructions until al dente. Reserve ¼ cup of the pasta water before draining.
3. In a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the chili, garlic, courgette, capers with a pinch of salt and pepper and cook for 3 minutes before adding the olives, walnuts and continue to cook for a minute.
4. Add a ¼ tsp of lemon zest with the reserved pasta water. Once it begins to bubble, add the drained pasta, cherry tomatoes, Parmesan cheese and gently mix everything together.
5. Serve in a bowl with a tsp of lemon juice drizzled over the top.