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Feta Fettuccini with Fennel And Mushroom

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  • 250 g Fresh fettuccini; (9oz)
  • Half an onion; peeled and sliced
  • 1 Bulb fennel; finely chopped
  • 1 Clove garlic; crushed
  • 50 g Button mushrooms; quartered (2oz)
  • 1 Lemon; Zest of
  • 1 tb Parsley; chopped
  • 50 g Crumbled Feta; (2oz)
  • 100 ml Fromage frais; (3 1/2fl oz)
  • 1 tb Olive oil
  • Few drops of evening primose oil
  • 2 Apples
  • 1 Whole cucumber
  • 1 Bulb raw fennel
  • 1 bn Flat leaf parsley


Bring a pan of salted water to the boil to cook the pasta.
Meanwhile heat up a frying pan and pour in a little olive oil. When the oil is hot add the onions and fennel. Cook the ingredients for 3-4 minutes and then add the garlic and mushrooms. Continue to cook for 2 minutes and then add the pasta to cook in the boiling water. Cook according to the instructions.
In a large bowl add the cooked pasta with the cooked onion and mushroom mixture and then crumble in the Feta and add the lemon zest, parsley and finally the fromage frais.
Mix well with a fork and then serve in a dish with a sprinkling of choppped parsley over the top.
For the detox drink: Peel and wash all the ingredients thoroughly. Cut all the ingredients into pieces that will fit in the jucier. Juice everything and then thorougly mix together. Serve ice cold preferably with crushed ice.
Converted by MC_Buster.
Per serving: 378 Calories (kcal); 15g Total Fat; (32% calories from fat); 6g Protein; 67g Carbohydrate; 0mg Cholesterol; 58mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 3 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.