Broccoli and Mushroom Fettucini
1 head broccoli
5 larger sized button mushrooms
1/2 cup extra virgin olive oil
3 cloves garlic, thinly sliced
1/2 teaspoon chili powder or fresh chili
1/2 cup vegetable stock
500g fettucini, cooked
Cut broccoli into small pieces. Blanch in boiling water until bright green (up to 1 minute), drain and set aside.
Heat oil over medium heat, add garlic, chili and mushrooms, cook until mushrooms are tender.
Add broccoli and vegetable stock, then pasta.
Combine well and when pasta is heated through, season with salt and serve in bowls topped with a little shredded raw broccoli stem for added texture.