A great pasta dish.
Ingredients: 3 TBS extra virgin olive oil 1/2 pound cremini mushrooms, sliced thick 1/4 cup dry white wine or sherry 1/2 medium red onion, sliced thin (1 cup) 3 cloves garlic, minced 1/2 pound fresh linguine (or a package of dry) 6 Nicoise olives ( or kalamata) chopped 2 tsp capers, drained 2 TBS Italian parsley, chopped Instructions: - Heat 1 TBS of the oil, saute mushrooms. Add some salt and pepper.
- When the mushrooms start to brown, add half the wine, cook one more minute, until the pan is nearly dry. Set mushrooms aside in a bowl.
- In the same pan heat 2 more TBS of oil, add onions and season with salt and pepper.
- Saute onions 3-4 minutes, add garlic and remaining wine. Simmer until the pan is nearly dry.
- Cook pasta per directions, rinse and drain. Add 1/4 cup of the pasta cooking water to the onions. Add the mushrooms, then the olives and capers. Toss with pasta, top with vegan parmesan soy cheese, and serve.
Copyright 2005 by
TheHawaiiChannel.com
All rights reserved.
This material may not be published,
broadcast, rewritten or redistributed.
WATCH RECIPE
