Bamboo Sprouts

Make This! (recipe)

Walnut Dusted Fettucine

(taken from Vegan on the Cheap)

3 T olive oil

1 chopped onion

3 cloves chopped garlic

1t dried thyme

1/2 t. dried savory (omitted)

1/2 t salt

1/4 t/ pepper

1/3 c. apple cider vinegar

1/3 c. brown sugar

1c. vegetable stock

1 diced bell pepper (omitted)

1 butternut squash, peeled, halved, seeded and diced to 1/2 inch

8 oz sliced mushrooms

1 lb fettucine

2 T. minced fresh parsley

1/3 c. ground toasted walnuts (I crushed them and browned over low/med heat in small skillet)

In large skillet, heat 2T. oil over medium.  Add onion, cover and cook until soft (5 min).  Stir in garlic, thyme, savory, salt and pepper.  Reduce to low, stir in vinegar and sugar and simmer about 5 mins to dissolve sugar.  Add stock, pepper and squash.  Cover and cook until soft, stirring occasionally, about 15 mins.  Stir in mushrooms and cook 5 mins more.  Keep covered over warm heat.

While veggie mix is staying warm, cook pasta.  Drain well, return to pot and add veggie mix and 1T oil and toss.  Sprinkle with parsley and walnuts and serve hot.

A new favorite for us (except Levi!).

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