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Vegan Pasta Recipes
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Fusille Terni
From: Brent

PASTA-WORLD Issue #49. September 30/98.

  • 3 large marjoram sprigs
  • 2 bay leaves
  • Strip of lemon rind
  • 10 ml (2 tsp) coriander seeds
  • 150 ml white wine
  • 120 ml (4 fl oz) olive oil
  • 175 g (6 oz) small button mushrooms, halved
  • Salt and pepper
  • 250 g (8 oz) fusilli (corkscrews), cooked 'al dente'
To Garnish: Fresh coriander leaves

Put the marjoram, bay leaves, lemon rind and coriander seeds in a pan with the white wine and simmer gently for 10 minutes.
Strain and stir into the oil.
Return to the pan, add the mushrooms and simmer for 4 minutes.
Add salt and pepper to taste and allow to cool.

Toss the mushroom mixture into the warm, drained fusilli.
Serve cold, sprinkled with fresh coriander leaves.