Rice & Corn Fettuccini with Vegetable Medley Sauce

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Rice & Corn Fettuccini with Vegetable Medley Sauce

Source: Orgran

 

 

1 Packet (250 g) (8 3/4 oz) ORGRAN Rice & Corn Fettuccini

1 small eggplant, peeled

1 cup olive Oil

1 medium zucchini, thinly sliced

1 medium onion, thinly sliced .

1 medium green pepper, thinly sliced

1 clove garlic, minced

3 medium tomatoes, peeled & sliced

1 tsp salt (optional)

1 tsp pepper, coarsely ground

oregano leaves

basil leaves

2 tsp capers

1 cup parsley, chopped

vegan parmesan cheese (optional)

 

 

 

Peel eggplant and cut into 5cm long strips by 1cm thick. Place quarter

cup of oil in saucepan and saute strips on both sides, this should be

done quickly. Remove strips and add remaining oil to saucepan. Repeat

previous process with zucchini (saute quickly) and remove. Add garlic,

capsicums and onions to saucepan, and saute for 2 to 3 minutes. Place

tomato slices on the top

and cover the saucepan, cooking for 5 minutes. Stir in eggplant,

zucchini and remaining ingredients except ORGRAN pasta and cheese.

 

Cover and simmer for 25 minutes.

 

Cook ORGRAN pasta according to instructions on the packet. Drain,

place on serving plate and pour sauce over ORGRAN pasta. Serve hot and

add cheese if desired.

 

 

Serves: 4.