Pasta with walnut & parmesan sauce
A Italian dinner for the galley that copes with rough seas, about 10 min hands-on.
- Dinner
- Italian
- ⏱ 10 min
- 🌊 Sea tolerance 4/5
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Dried pasta (durum wheat)400 g (100 g)
- Walnuts140 g (35 g)
- Parmesan (block)60 g (15 g)
- Garlic (bulb)12 g (3 g)
- Extra-virgin olive oil40 g (10 g)
- UHT milk160 g (40 g)
Method
- Cook pasta.
- Chop walnuts and garlic very finely; warm with oil and milk into a sauce.
- Toss with pasta and parmesan.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Milk / lactose, Tree nuts — always check the labels of what you buy.
Per serving
⚡ Night-watch fuel
- kcal
- 776
- protein
- 25 g
- fat
- 39 g
- carbs
- 83 g
- sugar
- 6 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes