Simple Tomato Mushroom Pasta
2 Tbsp. olive oil
3/4 pound spaghetti, cooked according to package directions
2 lbs. fresh mushrooms (We love portobello mushrooms.)
2 tsp. minced garlic (or 2 cloves, minced)
3 medium tomatoes, diced into small bite-sized pieces
1 can black olives, drained and sliced
4 Tbsp. fresh basil
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/4 tsp. salt
1/8 tsp. pepper
Parmesan cheese, for topping
In a skillet, heat the olive oil over low-medium heat. Once warmed up, add the mushrooms and garlic. Cook until the mushrooms are softened and the garlic is fragrant. Add the tomatoes, olives, herbs and seasonings. Cook for about 10-15 minutes. Once the veggies are cooked and all the flavors have come together, add the cooked pasta. Toss to combine.
Serve and sprinkle Parmesan cheese over the top.
*If using vegan parmesan cheese, you can use homemade or storebought. We love the Follow Your Heart brand when we buy it, but we also always have homemade on hand.*
To make homemade vegan Parmesan cheese, simply add the following to a food processor.
1 cup raw cashews
1/3 cup nutritional yeast
1 tsp. garlic powder
1 tsp. salt
Pulse until powdery. Store in the fridge up to 2 weeks. You can also keep extra in the freezer (up to 3 months) to pull out when you want.
Enjoy!
