Artichoke Hart gives credit for this dish to the inspirational “Koosh”, ownver of Kamoosh Bistro in Waterdown, Ontario. Serving fusion foods from the Mediterranean, this dish is one of the house favourites and is almost vegan (if you switch out egg noodles for pasta). A tasty and very healthy dish that seems so decadent, you worry about calories, but one serving comes in at apx. 280, so you can actually dig in again!

Note: You’ll need a proper tool for slicing the veggies into “fettucini-size” strings or you’ll be using a very sharp knife to cut very thin strips of veggies.

INGREDIENTS (to serve 2)

Egg pasta Fettucini bundles-1 per person (or substitute with spaghettini or angel hair pasta)
1 Leek, shredded into long, thin strips
1 carrot, shredded into long, thin strips
1 of each, red, green & yellow mini peppers, seeds removed, shredded into thin strips
1 cucumber, skin removed, shredded into long, thin strips
2 tbsps Mustard salad dressing
4 tbsps Poppyseed salad dressing
1/4 cup half ‘n half cream
1 tbsp Plain Yogurt
1/4 tsp paprika
1/4 black pepper

Note: You can top with grape tomatoes sliced in half and 1/2 chicken breast, cut into pieces and sauteed in 2 tbsn Sesame Oil if you want protein in the meal

METHOD

  1. Cook pasta in boiling water for 5 min (or 10 if using regular pasta)
  2. Meanwhile, slice all veggies into long strips
  3. Mix all the dressings, milk and yogurt in a small dish
  4. After 5 min, place veggies into water with egg pasta and cook for 3 min more
  5. Drain pasta/veggies and pour into large frying pan
  6. Add the dressing mixture
  7. Mix well and let simmer for 5 min. Add paprika, pepper

This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.

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