Banff Pasta - Vegetarian - Canadian

Submitted by Jb Tyler, TX

"While on a skiing vacation to Banff, Canada we ate at a small restaurant - I think Coyote Cafe was the name - I ordered a wonderful dish of pasta...and this recipe is very close to the dish I had in Banff. I used spaghetti, you could use any pasta you prefer. If you are a vegan you could omit the cheese. This could be a side-dish or an entree. Use the best quality goat or feta cheese."

 

• Ready In: 25mins
• Ingredients: 13
• Yields: 3 cups
• Serves: 3-4

ingredients

• 0.5 (8 ounce) package uncooked spaghetti
• 1⁄2 cup sun-dried tomato, packed without oil
• 2 tablespoons extra virgin olive oil (or a little more)
• 1⁄2 cup thinly sliced red onion
• 3 cloves thinly sliced garlic
• 1⁄2 cup sliced mushrooms (your choice)
• 1⁄3 cup chopped mixed olive (Kalamatra and green olives)
• 2 tablespoons toasted pine nuts
• 2 tablespoons capers
• 1⁄4 cup goat cheese or 1/4 cup feta cheese
• 2 pinches red pepper flakes
• 1⁄2 teaspoon black pepper, freshly ground
• 2 tablespoons parmigiano-reggiano cheese, crumbles

directions

1. Cook pasta according to directions; drain and toss with a few drops of olive oil.
2. Place sun-dried tomatoes into a small pot, cover with water and cook for about 5 minutes, or until tender. Drain, chop and set aside.
3. Heat olive oil in a skillet over medium-low heat. Saute onions, garlic until onions are transparent, about 5 minutes. Add mushrooms and sun-dried tomatoes; cook over low heat for about 5 more minutes. Add olives, capers, pinenuts, red pepper flakes, (crumbled) cheese and ground pepper.
4. Garnish with the Parmigiano-Reggiano crumbles if desired.

Reviews

[Bev I Am]

I agree that this is a wonderful recipe. I have not had the pleasure of enjoying this dish at the Coyote Cafe, but did enjoy it very much at home, thanks to your posting! I made exactly as directed and will look forward to serving again!

 

[Ravenseyes]

Now Tyler this one I have had at Banff as well - and this come very very close - there is one spice missing and I am not sure if its the oregano or if there was a hint of rosemary in there - either way though this tasted fantastic and it was easy to make thanks so much for sharing....made for fall 2009 adopt a chef (undiscovered)