CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Main dish, Pasta, Vegan |
4 |
Servings |
INGREDIENTS
2 |
|
Celery stalks, julienned |
2 |
|
Carrots, julienned |
12 |
oz |
Fettuccine |
8 |
|
Garlic cloves, chopped |
1/4 |
c |
Olive oil |
4 |
T |
Mint, chopped |
|
|
Salt & pepper |
INSTRUCTIONS
Place the celery & carrots in a large pan of water, bring to the boil,
add the fettuccine & salt & cook until al dente. Drain. Meanwhile,
warm the garlic in the olive oil until fragrant & slightly golden,
then remove from the heat & add the mint leaves, pepper & extra salt
to taste. Toss the pasta & vegetables with the garlic-mint sauce &
serve immediately. Marlena Spieler, "200+ Vegetarian Recipes" File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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