2 Celery stalks, julienned
2 Carrots, julienned
12 oz Fettuccine
8 Garlic cloves, chopped
1/4 cup Olive oil
4 tbsp Mint, chopped
Salt & pepper
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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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