| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food networ, Food1 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 12 |
oz |
Courgettes; sliced |
| 2 |
|
Cloves garlic; crushed |
| 12 |
oz |
Closed cap mushrooms; sliced |
| 1 |
|
8 ounces can peeled chopped tomatoes |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried mint |
| 1 |
ts |
Turmeric |
| 5 |
tb |
Sherry |
| 1/4 |
pt |
Double cream |
| 8 |
oz |
Fettuccine |
INSTRUCTIONS
Heat the oil and cook the courgettes, onion, garlic and mushrooms in a
covered saucepan over a gentle heat for a few minutes. Stir in the
tomatoes, herbs, turmeric and sherry. Bring to the boil and simmer
gently for 5 minutes. Add the cream and seasoning and simmer for a
further 20 minutes.
Cook the fettuccine according to the instructions on the packet.
Serve the courgette and mushroom mixture on top of the fettuccine.
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