In the Kitchen is where you will find all my recipes and adapted recipes, tried, tested, and eaten.
I whipped up this little number the other afternoon for lunch using brown mushrooms, zucchini, olives, fusilli, and a few spices. I love pairing mushrooms and zucchini together, especially because their flavors compliment each other and their heartiness create such a rich taste and texture. Adding the black olives gave this dish a salty kick as well. This dish makes an excellent lunch or dinner and could even double as a side dish for a pot luck party.
Vegan Zucchini & Mushroom Pasta with Spanish Olives:
INGREDIENTS:
1 Zucchini
A handful of mushrooms
15 spanish olives
olive oil
Herbes de Provence
dried basil
Salt
Pepper
Sugar
garlic
001: Bring a pot of water to boil and add in Fusilli with some salt. Add some olive oil to the boiling water after the pasta has been cooking for 7 minutes. Drain after 9 minutes and set aside.
002: While the pasta is cooking, chop up the zucchini and mushroom and mince some fresh garlic. Set aside.
003: Add some olive oil to a pan and place on low heat. Once the oil is heated, add in your garlic and allow to brown slightly (2-3 minutes). Once the garlic is browned, add in the mushrooms and zucchini with a few pinches of sugar. (The sugar helps the zucchini to remain sweet and prevents the zucchini from turning bitter) Sauté the veggies and add in some salt, pepper, dried basil, and herbs de provence to taste.
004: When the veggies are good and cooked, add in some olives and toss in the pasta. Cook for a bit longer so the flavors combine. Plate and enjoy!
Photography: Rae Tashman
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