This vegetarian spaghetti packs a crunch with the help of walnuts, plus a fruity finish.
300 g spaghetti
2 tbsp olive oil
2 onions, sliced
5 tbsp raisins or sultanas
250 ml vegetable stock pot
50 g Parmesan, grated
5 tbsp chopped walnuts
small bunch parsley, finely chopped
- Cook the pasta in boiling water, following pack instructions. Meanwhile, heat the oil in a frying pan and cook the onions until soft and golden brown – about 8-10 mins.
- Add the raisins and stock and cook for 2-3 mins until hot through. Toss with the pasta, Parmesan, walnuts and parsley.