| 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 |
tb |
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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