Banff Pasta - Vegetarian - Canadian
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.
MAKE IT SHINE! ADD YOUR PHOTO
2
People talking
INGREDIENTS
Nutrition- 0.5(8 ounce) package uncooked spaghetti
- 1⁄2
- 2
- 1⁄2cup thinly sliced red onion
- 3cloves thinly sliced garlic
- 1⁄2cup sliced mushrooms (your choice)
- 1⁄3cup chopped mixed olive (Kalamatra and green olives)
- 2tablespoons toasted pine nuts
- 2tablespoons capers
- 1⁄4cup goat cheese or 1/4 cup feta cheese
- 2pinches red pepper flakes
- 1⁄2
- 2
Advertisement
DIRECTIONS
- Cook pasta according to directions; drain and toss with a few drops of olive oil.
- 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.
- 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.
- Garnish with the Parmigiano-Reggiano crumbles if desired.
Advertisement