Brian Aker's vegetarian fettuccine
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Brian Aker is a colleague from MySQL, a passionate cook and a vegetarian. When he visited me in February 2006, I had the problem of feeding him. I decided to kill two birds with one stone and ask him to do the cooking. Here's what he came up with.


quantity      ingredient      step
300 g  Fettuccine  1
25 ml  Olive oil  1
100 g  Fresh spinach  2
30 g  Garlic  3
20 g  Kalamata olives  4
800 g  Canned whole tomatoes  5
30 g  Basil  6
100 g  Button mushrooms or chanterelles  6
200 g  Feta cheese  6
  Balsamic vinegar   6
25 ml  red wine  6
25 ml  Olive oil  6

1: Fettuccine

Cook fettuccine according to instructions, rinse hot and add enough olive oil to prevent them from sticking together.

2: Spinach

Wash spinach and remove stems. Shred coarsely (shreds should be 1-3 cm²)

3: Garlic

Chop garlic into pieces about 1 mm on a side. Don't crush.

4: Olives

Stone olives, leave whole or chop lengthwise into two pieces.

5: Tomatoes

Place tomatoes in a sieve and drain the juice.

6: Preparation

Heat olive oil or butter in a frying pan. Fry garlic and mushrooms briefly, then in steps add olives and basil, then tomato, wine and a little balsamic vinegar together. Warm, ensure that mixture is not too wet. Add cheese, then spinach. When cooked, add noodles and stir. Serve with bread.

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