Vegetarian Food Week Day 5

Friday, February 10, 2012

This recipe caught my eye because it called for fiddleheads, which I've never tried. Sadly, I couldn't find the things anywhere, so I used some frozen green & yellow beans instead. Don't let the rhubarb in this recipe weird you out either, it is actually fantastic!

Thyme Fettuccine 

What you need:

2 cups green & yellow beans, trimmed
12 oz (4 servings) brown rice fettuccine
2 Tbsp + 1 tsp olive oil
1/2 cup chopped red onion
1/2 cup rhubarb
2 Tbsp soya sauce
2 tsp tahini
1 Tbsp maple syrup
2 Tbsp fresh thyme leaves

How to make it:

In a large pot, bring 6 cups of water to boil. Add beans & cook for 3 minutes, until tender-crisp. Drain. 

In a fresh post of water, cook fettuccine until tender & drain. 

In a large skillet, heat 2 Tbsp of olive oil at medium heat. Add onion and cook until soft. Add rhubarb and cook for 5 minutes. Stir in tahini then drizzle with soya sauce, syrup and 1 tsp olive oil. Stir in beans & fresh thyme. Cook for 1 more minute then toss in cooked noodles & serve.

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