Health is a journey. While I promote a plant based lifestyle now – these older posts reflect my journey into making healthier choices. I leave these online to support others in making changes and to show that not everything needs to change at once. Take your time and always listen to what’s right for your body.
Pasta dishes are not something I normally eat a lot of in summer, they have always seemed to me to be more of a cold weather dish. But I’m still going through some withdrawal from Italy and the weather here has not been helping! It’s been feeling more like fall than summer. So I made this mushroom pasta in olive oil the other day, it’s light and not overly drenched in sauce. If you need to fill that pasta craving, this is actually a pretty good choice in the warmer months. A couple beautiful, fresh ingredients and a simple sauce go a long way.
When making pasta, choosing the right noodle to go with the sauce is key. Thicker sauces generally need a heartier and thicker noodle to hold up to it. In this case, I made a very thin sauce so I used spaghetti noodles, but this would go really well with a linguine or angel hair pasta as well. Using anything thicker would soak up too much of the sauce and the pasta would come out a bit dry.
The sauce I made here is basically a garlic, white wine, and olive oil sauce. I use a nice dry white wine as you don’t want the sauce to end up sweet. Use nice fresh Roma tomatoes and as they cook down the liquid from them will add to your sauce also. The last key ingredient is fresh Parmesan cheese. I’ve spoken before about how much a difference there is in the pre-packaged Parmesan compared to fresh. I hope you’ve looked into this yourself and tasted the difference. Freshly grated on top of your pasta really finishes it off nicely.
Simple, light, and fresh – this is really one of my favourite ways of eating pasta!
Mushroom Pasta In Olive Oil
This simple and light pasta dish fits into any time of year. Satisfy your pasta craving without feeling heavy after.
- 4 handfuls spaghetti (or your choice of noodle)
- 1 Roma tomato
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1/2 cup dry white wine
- 2 tbsp yellow onion (diced)
- 3-4 button mushrooms
- 1 tsp basil
- 1/2 cup shredded parmesan cheese
- salt and pepper to taste
Cook pasta according to instructions. Remember to salt your pasta water. Generally 8 minutes for spaghetti noodles. Set aside 1/4 cup pasta water to add to sauce at the end.
Drizzle saucepan with olive oil and start on low-medium heat.
Add in finely grated or diced garlic and onion. Saute until softened.
Add in mushrooms, saute until softened. (If this looks a little dry, drizzle some more olive oil).
Add in white wine, and let simmer for a couple minutes.
Spice with pepper and basil.
Finely dice tomato and add in. Let simmer for another few minutes.
Add in the reserved pasta water and simmer. This helps the sauce stick to the noodles.
When pasta is ready and drained, add to sauce and toss to coat.
Serve. Freshly grate Parmesan cheese over top.