A vegan dish that I made for Sam, this pasta with mushrooms, black olives and sun-dried tomatoes was so good that even non-vegetarians fell in love with it. It is essentially a variant of the fettuccine aglio e olio with sun-dried tomatoes but this one has a lot more going in terms of contrasting flavors and colors.
What makes the pasta dish so good? The ingredients. Good quality-olive oil mixed with butter, lots of minced garlic, portobello mushrooms, briny black olives, julienned sun-dried tomatoes soaked in herbed olive oil and a copious amount of grated Parmesan. All these are available in better-quality groceries and supermarkets.
- 200 grams pasta (any shape is fine)
- 3 tablespoons olive oil
- 3 tablespoons butter
- 2 tablespoons garlic minced
- 1 and 1/2 cups portobello mushrooms cubed
- 1/2 cup carrot julienned
- 1/2 cup bell pepper diced
- 1/4 cup sun-dried tomatoes soaked in herbed olive oil, drained
- 1/4 cup black olives drained and sliced
- 1/2 cup grated Parmesan
Cook the pasta in generously salted water. About two tablespoons of salt in a liter and a half of water is a good starting point.
While the pasta cooks, prepare the sauce. In a wide shallow pan, heat the olive oil and butter over medium heat. Add the garlic and cook gently, stirring often, until lightly browned.
Add the cubed portobello, julienned carrot, diced bell pepper and sun-dried tomatoes. Cook over medium heat until the vegetables are just done. Do NOT overcook.
Add the olives to the pan. Season with salt and peppers.
Drain the pasta and add to the sauce. Stir to distribute the vegetables evenly.
Turn off the heat. Add the Parmesan to the pasta and vegetables. Stir until the cheese is melted.
Serve the pasta with mushrooms, black olives and sun-dried tomatoes immediately.