I like to make pastas without tomato sauce. I'll cook all the garnishes together then toss in the pasta once its cooked. A general is the chunkier the garnish the shorter the pasta. So, a smooth tomato sauce is great with spaghetti while this onion, mushroom mélange is perfect with rigatoni. A 2 year old gouda takes on a lot of the characteristics of parmesan and has a great flavour on its own.
454 g Pasta, penne or other short style 2 tbsp Fine Sea Salt ½ tsp Black Pepper ¼ cup Pesto (Try Sunflower Kitchen) ½ cup Goodness Me! Extra Virgin Olive Oil 3 cloves Organic Garlic 2 cups Organic Onions, sliced 2 cups Organic Mixed Mushrooms, sliced ¼ pint Organic Cherry Tomatoes, halved ¼ cup Kalamata Olives, pitted and sliced ¼ bunch Organic Thyme, chopped 2 each Organic Romaine Heart ½ cup Goodness Me! Vegan Caesar Dressing ½ cup Aged Gouda or Parmesan, grated Chili flakes
Bring a large pot of water to boil, salt generously. Add pasta and cook as directed on package.
Drizzle some olive oil in a large frying pan over medium heat. Add the onions and garlic, and season with salt and pepper. Cook until translucent. Add the mushrooms, season lightly with salt and pepper and continue to cook turning frequently. The mushrooms will give off some water, allow this to evaporate in the pan. When the liquid has evaporated, add the thyme, tomatoes and kalamata olives. Cook briefly and allow to wait for the pasta to finish.
To prepare the salad, remove any unhappy outer leaves from the lettuces. Cut them in half and rinse briefly under cold water. Set on a towel to drain. Cut the lettuce in half again then on a large serving plate arrange. Drizzle with dressing, grate on cheese and cracked black pepper.
When the pasta is done, drain. Bring the heat up on the pan with the garnish in it. Add the pasta, stir well, add the pesto, stir well. If the pasta seems dry add a generous drizzle of olive oil.
Serve pasta in a large bowl with chili flakes, pepper and more grated cheese on the side.