Ingredients
3 tbsp / 45ml vegetable oil
1lb / 450g closed cup mushrooms sliced
2 cloves garlic, crushed
grated rind of 1 orange and juice of 2 oranges
2oz / 50g shelled pistachios, finely chopped
2oz / 50g shelled hazelnuts, finely chopped
3tbsp / 45ml fresh parsley, chopped
salt and pepper
1lb / 450g fresh spaghetti or other thin noodles
Method
1. Heat oil and cook mushrooms and garlic over a medium heat in a covered
pan for 3 minutes, stirring.
2. Add orange rind and juice, nuts, parsley and seasoning.
Cover and cook gently for 5 minutes.
3. Meanwhile, cook spaghetti for about 3 minutes, or until tender.
Drain well, then add to mushroom mixture and gently mix together.
4. Serve immediately.
Note:
Depending on the type of spaghetti cooked this dish could also suit
vegans.
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