Sun-dried Tomato and Walnut Linguine with Parmesan Cream Sauce

• Vegetarian

• Produce

  • 2 heads Garlic, Roasted
  • 1/2 cup Red onion
  • 2 cups Spinach
  • 1/2 cup Sun dried tomatoes

• Pasta & Grains

  • 1 lb Linguine

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Black pepper
  • 1 Salt

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 2 tbsp Butter
  • 4 cups Milk
  • 1 cup Parmesan cheese, fresh

Found on threeolivesbranch.com

Description

Directions

• Start a pot of salted water for the linguine over high heat. When it is boiling, cook as per package directions until al dente.
• Meanwhile, in a large pot, melt the butter over medium heat.
• Add the diced onions and cook until translucent, approximately 3-5 minutes.
• Add the flour to the butter and onions. Whisk to combine and cook until it is a light brown color, approximately 2-3 minutes.
• Remove the roasted garlic from the skins into a small bowl. Mash the garlic with a fork until it is a paste. Some chunks are okay.
• Whisk in the roasted garlic, walnuts, spinach, and sun-dried tomatoes to combine. Add the milk and whisk together. Simmer, stirring occasionally, until the sauce just starts to thicken, approximately 5-8 minutes.
• Turn heat down to medium-low and add the Parmesan cheese. Simmer until the sauce starts to thicken, approximately 5-8 minutes. Season to taste with salt and pepper.
• When your sauce is thickened and seasoned, add the pasta to the sauce pot. If the sauce is too thick, add a little of the pasta water or a little more milk.