[Recipe] Southwestern Fettuccine (Ovo-Lacto Vegetarian)

[Guest guest]

1 pound dry spinach or egg fettuccine (or 2 pounds fresh)

1/2 cup chopped fresh cilantro (2 tablespoons reserved for

garnish)

2 Tbsp. minced fresh garlic

2 Tbsp. minced fresh jalapenos (or to taste)

3 Tbsp. unsalted butter

1/2 cup vegetable or un-chicken broth

2 Tbsp. gold tequila

2 Tbsp. freshly squeezed lime juice

3 Tbsp. soy sauce

1-1/2 cups diced vegetarian " chick'n " (such as Quorn Tenders)

1/4 medium red onion, thinly sliced

1/2 medium red bell pepper, thinly sliced

1/2 medium yellow bell pepper, thinly sliced

1/2 medium green bell pepper, thinly sliced

1-1/2 cups heavy cream

 

Prepare rapidly boiling, salted water to cook pasta; cook until al

dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for

fresh. Pasta may be cooked slightly ahead of time, rinsed and

oiled and then " flashed " (reheated) in boiling water to coincide

with the finishing of the sauce.

 

Cook 1/3 cup cilantro with garlic and jalapenos in 2 tablespoons

butter over medium heat for 4-5 minutes. Add broth, tequila, and

lime juice. Bring the mixture to a boil and cook until reduced to a

paste-like consistency; set aside.

 

Pour soy sauce over diced " chick'n " ; set aside for 5 minutes.

Meanwhile, cook onion and bell peppers, stirring occasionally, in

remaining 1 tablespoon butter over medium heat. When the

vegetables have wilted, add " chick'n " ; toss; add reserved

tequila/lime paste and heavy cream.

 

Bring the sauce to a boil; boil gently until sauce is thick (about 3

minutes).

 

When sauce is done, toss with well-drained spinach fettuccine

and reserved cilantro.