| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Veg2, Vegetarian | 4 | Servings |
INGREDIENTS
| 3 | T | Vegetable oil |
| 1 | lb | Closed cup mushrooms sliced |
| 2 | Cloves garlic, crushed | |
| Grated rind of 1 orange and | ||
| juice of 2 | ||
| oranges | ||
| 2 | oz | Shelled pistachios, finely |
| chopped | ||
| 2 | oz | Shelled hazelnuts, finely |
| chopped | ||
| 3 | T | Fresh parsley, chopped |
| Salt and pepper | ||
| 1 | lb | Fresh spaghetti or other |
| thin noodles |
INSTRUCTIONS
Heat oil and cook mushrooms and garlic over a medium heat in a covered pan for 3 minutes, stirring. Add orange rind and juice, nuts, parsley and seasoning. Cover and cook gently for 5 minutes. Meanwhile, cook spaghetti for about 3 minutes, or until tender. Drain well, then add to mushroom mixture and gently mix together. Serve immediately. Note: Depending on the type of spaghetti cooked this dish could also suit vegans. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 699
Calories From Fat: 189
Total Fat: 22g
Cholesterol: 0mg
Sodium: 363.2mg
Potassium: 928mg
Carbohydrates: 107.1g
Fiber: 11.5g
Sugar: 15g
Protein: 22.6g