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Vegetable & lentil fettuccine Recipes
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Makes
4
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Recipe Name : Vegetable & lentil fettuccine
Country : United States
Rating :
Category : Home > Pasta > Fettucini
Chef : Alison Roberts
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INGREDIENTS


3 tsp olive oil
1 brown onion, finely chopped
2 small carrots, finely chopped
1 celery stick, finely chopped
2 zucchini, finely chopped
200g Swiss brown mushrooms, chopped
1 tsp Gourmet Garden Garlic Blend
400g can diced tomatoes
1 cup (250ml) salt reduced vegetable stock
400g can brown lentils, rinsed, drained
2 x 375g pkts San Remo fresh traditional fettuccine
DIRECTION


Heat the oil over a medium heat. Add the onion, carrots, celery, zucchini, mushrooms and garlic. Cook for 10 minutes or until very tender. Add the tomatoes and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes. Stir in the lentils and cook until heated through.

Meanwhile, cook the pasta following packet directions. Drain well and return to the pan.

Serve the vegetable sauce on the pasta.
NOTE:

Woolworths expert tip: "For a swirled look with fettuccine, use tongs to hold the pasta above a plate. Twirl the plate while lowering pasta." Matthew Muir, Assistant Business Manager, Perishables
SOURCE:

http://www.taste.com.au/recipes/15647/vegetable+lentil+fettuccine