Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: while pasta is cooking, saute garlic and mushrooms in 1 tablespoon olive oil. before mushrooms are thoroughly cooked, add green onions, remove from heat and reserve for later use. crack eggs into bowl and lightly beat. when pasta is cooked, drain. in large skillet melt butter with 1 tablespoon olive oil, add pasta to skillet and stir briefly. add eggs and half of the parmesan cheese, stir until eggs begin to form curds on pasta. then add garlic, mushrooms, green onions, basil, and chopped parsley. lastly, add chopped tomatoes, stirring briefly to incorporate. immediately place on serving plates and sprinkle with fresh ground black pepper and rest of cheese.

Target recipe: combine the prunes and orange juice in a medium saucepan and bring to a boil over medium heat. remove from the heat, cover, and set aside for 30 minutes or longer. puree the prunes with all of the orange juice in two batches in a food processor or blender. gently fold in the vanilla yogurt until blended. stir in the cinnamon and nutmeg. transfer to six 6-ounce custard cups. cover and refrigerate at least 2 hours or overnight.