Who doesn’t like a warm, cozy bowl of pasta on a cold day? Especially when it had walnuts in it!
- 1 onion
- 1 tablespoon butter
- 500 grams of Penne pasta
- 1 liter vegetable juice (or tomato juice)
- salt, freshly ground pepper
- 150 grams sour cream
- 200 grams feta cheese
- 1 bunch of parsley
- Peel and dice onion. Heat the butter in a pot. Add onions until they are softened. Add the pasta and some of the vegetable juice, stirring until the juice is evaporated. Season with salt and pepper.
- Add the rest of the juice little by little and let it boil. Stir in milk and sour cream and let it boil until the pasta is ready.
- Lightly roast the walnuts in a pan (without butter). Crumble the feta. Wash the parsley, shake it dry and finely chop it.
- Mix the walnuts, half of the feta, and half of the parsley into the pasta. The remaining feta and parsley can be sprinkled on top of the pasta and served immediately.
It takes about 30-40 minutes to make and serves about a million people — the two of us ate until we were full and there was still a ton leftover. Plus, it’s super easy to make and there are an infinite number of substitutions possible. The key is boiling the pasta in the vegetable juice instead of water, which makes the pasta hearty and tasty. I definitely plan to make this one again!