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.
Pasta With Mushrooms, Black Olives and Sun-dried Tomatoes
- 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.