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Pumpkin and black mushroom fettucine

Recipe from: 4/21/1993 12:00:00 AM
Ingredients 12
Servings 4


  • 30
    sunflower oil
  • 2
    onions, finely chopped
  • a little chopped chilli
  • 500
    pumpkin, diced
  • 125
  • salt and milled black pepper
  • 12
    sprigs coriander, chopped
  • 250
    fresh black mushrooms, sliced
  • 4
    cloves garlic, crushed
  • 5
    mustard powder
  • 45
    sunflower or sesame seeds, crisped
  • 250


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).

Read more on: shallow-fry

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