N.E.W. Chilli Vegetarian Linguine or Fettuccine

Natures Earth Works Chilli Vegetarian Fettucine recipe
Chilli Vegetarian Fettucine

Serves 6

Preparation 20 mins


You will need a large pot


1 tablespoon of the star ingredient Natures Earth Works Raw Chilli Sauce

1 large leek sliced and washed

1 chopped celery

1 shredded carrot

2 large chopped mushrooms

1 small chopped zucchini

1 small eggplant sliced thinly

Half a sliced capsicum

2 cloves of chopped garlic

Half teaspoon of cracked pepper

3 sage leaves finely chopped

Fresh teaspoon of oregano & marjoram, finely chopped

Fresh parsley, small hand full, chopped

A generous splash of Olive oil for cooking

1 cup of extra sharp parmesan cheese to serve


Either 1 can of BPA canned tomatoes or a bottle of Organic Passata.

If you use canned or fresh tomatoes you will need to add 1/3rd of a cup tomato paste and some water.

1 cup of red wine

1 cup of cream


Your choice of Pasta



Fry leek and celery in olive oil until see through and soft (stir to cook evenly)

Add garlic stir (wait for the fried garlic aroma, then add)

Add carrot stir for a minute, add zucchini stir for a minute, add eggplant stir for a minute

Add tomato sauce blend of your choice

Add N.E.W. chilli sauce

Add red wine

Bring to the boil with lid on pot

Turn heat down

Add mushrooms, capsicum.

Add cracked pepper put the lid on the pot and cook simmering for 25 minutes

Add herbs, sage, oregano, parsley, marjoram.

Add cream stirring for a minute or two

Leave lid on pot until ready to serve.




Serve: With extra sharp parmesan cheese

A good bottle of red wine



Make this dish in the morning to bring out the flavours

You can freeze this dish


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