Pumpkin and black mushroom fettucine

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

30.00 ml sunflower oil
2.00 onion — finely chopped
fresh chillies — chopped
500.00 g pumpkin — diced
125.00 ml water
salt and freshly ground black pepper
12.00 fresh coriander — sprigs, chopped
250.00 g black mushrooms — sliced
4.00 garlic — cloves, crushed
5.00 ml mustard — powder
45.00 ml sunflower — sesame seeds, crisped
250.00 g pasta — fettuccine
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Method:

Heat oil in a saucepan until hot but not smoking. Add onion and chilli and stir-fry for 2 to 3 minutes.
Add a little water and season. Simmer until pumpkin is just tender, adding a little extra water if necessary. Add chopped coriander.
Sauté black mushrooms, garlic and mustard in a little oil for 2 to 3 minutes and season to taste.
Gently fold into pumpkin mixture. Reserve.
Cook fettucine in boiling, salted water until al dente. Drain and immediately place on a heated platter.
Spoon pumpkin and mushrooms over, sprinkle with sunflower seeds and serve immediately with a spinach salad dressed with chopped egg, spring onions and a creamy vinaigrette.
TOTAL KILOJOULE COUNT: 6 595 kJ (1 575 Cal). A portion: 1 650 kJ (395 Cal).



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