Spelt Spaghetti With Shiitakes And Pecan Cream

• 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

1. Cook pasta according to the package directions, omitting salt and fat.
2. Place milk and pecans in a blender or food processor; process until smooth. Set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, shallots, and garlic; saute 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.
4. Remove from heat. Add pasta; toss gently to combine. Sprinkle with parsley, and serve immediately.

milk, pecans, olive oil, shiitake mushroom, shallots, garlic, salt, parsley

Taken from www.myrecipes.com/recipe/spelt-spaghetti-with-shiitakes-pecan-cream (may not work)