One dish we have been enjoying for years is garlic pasta (with or without mushrooms.) This is a dish that is tasty, versatile, and can easily be customized. If you have a vegetable you want to use up, there is a good chance it would go well being tossed into this pasta recipe. If you like garlic, you will love this garlic recipe recipe!
To make garlic pasta you will need:
10-12 ounces of pasta
1/3 cup of olive oil
2-3 cloves of finely chopped garlic
1 can of mushrooms (or a cup of fresh mushrooms)
1 teaspoon salt
pepper to taste
1/2 cup of bread crumbs
When it comes to the type of pasta, go with your preference. We use whole wheat angel hair pasta by Hodgson Mill. I don't always put the mushrooms in the recipe, but if I have them on hand I do. We almost always have canned mushrooms on hand. I'm kind of picky when it comes to buying canned mushrooms. Most people don't realize that most of those on the store shelves, often ones that used to be a product of the USA, actually come from China and other countries now. I usually buy Giorgio organic canned mushrooms, which are labeled as being a product of the USA (plus they are organic!). A variety of vegan bread crumbs can usually be found at health food stores.
Prepare the pasta according to the directions on the package. Heat a teaspoon of oil in a pan and add the onion and garlic, cooking about five minutes to soften. Add in the salt and pepper, as well as the rest of the olive oil and a 1/2 cup of water from what the pasta is boiling in (you can drain the pasta holding back the water to add into the mixture). Drain the pasta and mix everything together, including the bread crumbs, and serve!
In this picture I served up the garlic pasta with some broccoli and vegan Waldorf Salad.