| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg2, Vegetarian |
4 |
servings |
INGREDIENTS
| 3 |
tb |
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 |
tb |
Fresh parsley; chopped |
|
|
Salt and pepper |
| 1 |
lb |
Fresh spaghetti or other thin noodles |
INSTRUCTIONS
1. Heat oil and cook mushrooms and garlic over a medium heat in a covered
pan for 3 minutes, stirring.
2. Add orange rind and juice, nuts, parsley and seasoning. Cover and cook
gently for 5 minutes.
3. Meanwhile, cook spaghetti for about 3 minutes, or until tender. Drain
well, then add to mushroom mixture and gently mix together.
4. Serve immediately.
Note: Depending on the type of spaghetti cooked this dish could also suit
vegans.
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