Holly White’s Creamy Mushroom Pasta with Tapenade

Creamy-mushroom-pasta-with-olive-tapenade
Holly White’s latest cookbook Vegan-ish includes over 100 of delicious and everyday plant based recipes she has personally created, as well as practical advice on when and how to change your diet, food swaps, eating out and shopping economically for plant-based foods.
This mouthwatering creamy mushroom pasta with tapenade has all the elements of a gorgeous pasta dish. The creamy sauce and mushrooms work so well to create a delicious flavour. The slightly sour addition of the olive tapenade really balances the flavours and makes it so satisfying.

INGREDIENTS

Serves 4

1 x 400ml tin of coconut milk, chilled overnight

400g pasta (any kind)

Olive oil

280g mushrooms (I use a mix of oyster and button mushrooms), chopped

8 shallots, finely chopped

4 garlic cloves, minced

1 large sprig of fresh thyme, leaves finely chopped

Rocket salad, to serve

For the tapenade:

60g walnuts

20 black olives, pitted

4 tbsp olive oil

2 tbsp raw apple cider vinegar

Sea salt and freshly ground black pepper

METHOD

First put the tin of coconut milk in the fridge to help the creamy layer on top to separate. Ideally do this the night before.

Cook the pasta in boiling salted water according to the packet instructions. Reserve half a mug of the cooking water before you drain the pasta.

To make the tapenade, put all the ingredients in a blender or food processor and pulse to combine. I like the walnuts to maintain some of their texture, so this is more to just break them down and blend the flavours. Season to taste with salt and pepper. It will be bitter, but this gets balanced out in the finished dish by the creaminess of the mushrooms and the sweetness of the coconut. Set aside.

Heat a little olive oil in a large frying pan set over a medium heat. Add the mushrooms and shallots and lightly fry for 6–8 minutes, until they start to soften. Add the garlic and thyme and fry for a further minute. Add a spoonful of the pasta cooking water to the pan and simmer lightly.

Take the tin of coconut milk out of the fridge without shaking it. Reduce the heat under the pan to very low, then open the tin and scoop the creamy top layer into the pan, stirring to blend everything together. Season to taste with salt and pepper.

Drain the pasta and add it to the sauce, then quickly transfer to warmed serving plates. Add spoonfuls of the tapenade to the top of the pasta and serve in warmed shallow bowls with a simple rocket salad on the side.

For more delicious recipes similar to this, check out Holly’s new cookbook ‘Vegan-ish’

Holly White Vegan-ish
Holly White Vegan-ish

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