The recipe came courtesy of Pinterest, but is from This Blog here. I had to run out to a local organic store to purchase nutritional yeast, but substituted spaghetti for the soba noodles. I had never heard of soba noodles prior to this recipe and did not care to try them. Spaghetti worked out just fine.
Tom and I loved the meal. It was delicious and much healthier than the packaged mixes you might find in the pasta isle of a grocery store. They have much less sodium, fresh ingredients, and are packed full of flavor. Trust me, this will be made again, and again, and again! I may decide to double the chive/butter recipe next time in order to increase the chive/butter to noodle ratio.
Chive and Butter Noodles
Adapted from Anja's Food 4 Thought
- Spaghetti/Angel Hair pasta (enough for two people)
- 2 tablespoons unsalted butter
- 1/2 a red onion, chopped finely
- 2 cloves garlic, minced
- 4 tablespoons chives, chopped finely
- 1 tablespoon nutritional yeast
- Salt to taste
- 4 tablespoons toasted walnuts, chopped finely
- Cook pasta according to directions.
- While pasta is cooking, melt 1 tablespoon butter in a small saucepan over medium-low heat. Once melted, add onion and cook for 2-3 minutes, until softened.
- Add the chives and minced garlic and cook for an additional 1-2 minutes, stirring frequently.
- Add the nutritional yeast along with salt. Immediately add the 1 tablespoon of unmelted butter, and cook until butter has completely melted. Remove from heat.
- Toast walnuts in oven by broiling for a few minutes. Be sure to watch them so they do not burn. Remove from oven, and chop finely on a cutting board.
- Once pasta is cooked, drain the water and add the noodles to a bowl. Pour the chive mixture on top and stir to incorporate the mixture into the pasta.
- Serve pasta on plates/bowls and sprinkle walnuts on top. The walnuts give a good crunch to the noodles.