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Fettucine and Vegetables in a Mild Harissa

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    Parmesan 15.0 grams

    Parmesan

    Sun Dried Tomatoes 30.0 grams

    Sun Dried Tomatoes

    Fettuccine 75.0 grams

    Fettuccine

    Kalamata Olives 20.0 grams

    Kalamata Olives

    Red Onion 15.0 grams

    Red Onion

    Button Mushrooms 60.0 grams

    Button Mushrooms

    Garlic 6.0 grams

    Garlic

    Red Bell Pepper 30.0 grams

    Red Bell Pepper

    Harissa Sauce by Let's Cook 25.0 grams

    Harissa Sauce by Let's Cook


    • Time : 0.0 mins
    • |
    • Calories: 0.0 kcal
    • |
    • Protein : 0.0 g
    • |
    • Fat : 0.0 g
    • |
    • Carb. : 0.0 g
    Prepare Your Ingredients As Follows
    Red Bell Pepper : You can tell from the photo, we have roasted and then chopped it into dices. If you are short on time, skip the roasting step.
    Onion : Dice it fine
    Garlic : mice it or dice.
    Mushrooms : Cut into cubes
    Sun dried tomatoes : we suggest cutting them into strips
    Kalamata Olives; you can leave these whole but we recommend cutting them in half.
    Boil Pasta
    Start boiling some water. You will need approximately 2 litres of water from every 100g of dry pasta. When the water comes to a rolling boil, add some salt and then add the pasta. It should cook in 8 minutes. Keep an eye on it
    Starting Tossing the Vegetables
    Heat some oil in a pan. Once the oil is hot enough, add the onion and then garlic. Let them cook gently for about a minute before tossing in the mushrooms. As soon as the mushrooms are done, add the red bell pepper. Then mix in the sauce, add a touch of olive oil, the sun dried tomatoes, olives and check for seasoning.

    Once the pasta is done al dente, take straight out of the pot and add to the vegetables and sauce. Make sure it is well coated before serving. Do a final check for seasoning before bringing out the tables