Fettuccini

Marco Polo Veggie Fettusagna

8 oz. Veggie Meat10 oz. Marco Polo Fettuccine Pasta
2 oz. Butter
2 cloves Garlic, minced
1 medium Onion, diced
1 stalk Scallion
1 large Tomato, diced
6 oz. Creamy Sweet Corn
1 large Sweet pepper, diced
1 medium Carrot, diced
¼ tsp Cayenne Pepper
½ tsp Ground pimento
4 oz. Cheddar cheese,
gratered Salt to taste
Pepper to taste

Preparation:

1. Place veggie meat in a large bowl and add 1 cup boiling water to rehydrate.
2. Fill a large pot with lightly salted water and bring to a boil over high heat
3. Stir in the fettuccine and return to a boil. Cook the pasta uncovered, stirring occasionally until cooked through but is still firm to the bite (approx. 9 minute). Drain in a colander set aside.
4. Melt butter in a skillet over medium heat. Add garlic and onion. Stir until the onion has softened and turned translucent (approx. 5 minutes).
5. Add veggie meat and sauté for 2 mins. Cover pot and allow to simmer for another 5 minutes before stirring in scallion, tomatoes, sweet corn, sweet pepper, carrots, cayenne pepper and ground pimento. Add ¼ cup water, cover and allow to cook for an additional 5 min.
6. Stir in cheese, add salt and pepper to taste.
7.  In a serving plate, place one layer of fettuccine, add a layer of veggie mince stew, then top with another layer of fettuccine.
8. Garnish with parsley and tomato wedges.

Preparation time:

Prep: 10mins   Cook: 25mins Serves: 3-4 persons