Pasta in creamy pecan sauce

Cold temperatures are ideal for hearty dishes. Still vegan although not very healthy, is it. But sometimes, one just needs a bit of cream in life.

Since buying pecans I was looking for a way to use them up. I did think about a pecan pie, just because I've never done it before, but it seems out of place in the middle of July. So instead, as pecans taste almost like walnuts, I went for a cream sauce.

PASTA IN CREAMY PECAN SAUCE
serves: 2

200 g pasta
a handful of pecans (or walnuts, hazelnuts)
a drop of nondairy butter
about 1 - 2 dcl plain nondairy milk
about 1 dcl nondairy cream
pinch of salt, pepper
spices to taste

Cook pasta according to instructions, then drain.

In a food processor grind the pecans to tiny crumbs, but avoid turning them into butter.

While the pasta is cooking, prepare the sauce. In a pan, melt the butter. Add the crumbled pecans and toast lightly. Add cream and milk, season to taste, and let it simmer for a few minutes, until the sauce thickens.

If you've added too much milk, the sauce will be too liquid and won't stick to the pasta, so you may want to thicken it with cornstarch. If your sauce is too thick, just add a bit more milk to it.

Add pasta to the sauce and combine together. Serve hot.