Spelt Spaghetti with Shiitakes and Pecan Cream

I made this. I added 1# of chicken breast to it, because D needs meat in his meals. So it was really easy to make.

The taste: BLAND, BLAND, BLAND. Neither of us thought much of it.

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.

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

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.

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

CALORIES 321 (28% from fat); FAT 10.1g (sat 1.2g,mono 5.1g,poly 2.2g); IRON 3mg; CHOLESTEROL 2.4mg; CALCIUM 87mg; CARBOHYDRATE 49.3g; SODIUM 534mg; PROTEIN 12.2g; FIBER 6.1g

Cooking Light, MARCH 2006