A little bit of a cheat's blog post, but I have made this dish recently this week, but with penne pasta.
I am sending this recipe to Pasta Please, a food event supported by Jacqueline from Tinned Tomatoes. The theme this month is garlic and it is being hosted by Tina at The Spicy Pear. And if you like the sound of this, then my vegan Garlic, Mushroom and Parsley Pies may also appeal to you.
Vegan Garlic and Mushroom Pasta
Serves 3- 4
Cook pasta of your choice, enough for 4 people. Then drain and keep aside.
2 tablespoons olive oil
1 bulb of garlic, peeled and crushed
400g chestnut mushrooms, cleaned, halved or quartered if large
1 tablespoon freshly minced parsley
Salt and pepper to taste
In a wide pan, heat the oil and sauté the garlic for 1 minute for it to infuse the oil, before adding in the mushrooms. Keep the heat medium-high and cook the mushrooms, stirring frequently until softened.
Stir in the parsley and seasoning to taste. Stir in the cooked pasta, then remove from the heat and serve immediately.