Ingredients:

  • 12 oz (340g) linguine pasta (or any pasta of your choice)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz (225g) mushrooms (such as cremini or button), sliced
  • 1/2 cup black olives, pitted and sliced (green olives work as well)
  • 1/4 cup sun-dried tomatoes (optional, for extra flavor), chopped
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 1/4 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 1 tablespoon lemon juice (optional, for a bit of freshness)
  • 1/4 cup vegan parmesan cheese (optional, for topping)

Instructions:

1. Cook the Pasta:

  • Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions (usually about 9-11 minutes), until al dente.
  • Drain the pasta, reserving about 1/2 cup of pasta water. Set the pasta aside.

2. Sauté the Vegetables:

  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
  • Add the garlic and sauté for another 1 minute until fragrant.
  • Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until they release their moisture and start to brown.

3. Add Olives and Seasonings:

  • Stir in the sliced olives, sun-dried tomatoes (if using), red pepper flakes, and dried oregano. Cook for 2-3 more minutes, allowing the flavors to combine.
  • Season with salt and pepper to taste.

4. Combine Pasta and Sauce:

  • Add the cooked linguine to the skillet with the mushroom and olive mixture. Toss everything together to combine. If the pasta looks too dry, add a little of the reserved pasta water to create a light sauce.
  • Squeeze in the lemon juice (if using) for a fresh touch and stir to combine.

5. Serve:

  • Divide the pasta among serving plates.
  • Garnish with fresh parsley and a sprinkle of vegan parmesan cheese, if desired.

Tips:

  • For added protein, you can toss in some cooked chickpeas, tofu, or tempeh.
  • If you love extra flavor, try adding a splash of balsamic vinegar or a few teaspoons of capers.
  • Feel free to use different types of olives or mushrooms based on what you have available.