About this recipe:A very easy vegetarian pasta dish made with olives, mushrooms and sun-dried tomatoes. This is a healthy and quick midweek supper that is sure to satisfy!
125g uncooked spaghetti
25g sun-dried tomatoes, packed without oil
1 tablespoon olive oil
1/2 red onion, chopped
3 cloves garlic, sliced
50g sliced fresh mushrooms
40g sliced green olives
4 tablespoons seasoned breadcrumbs
freshly ground black pepper to taste
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Method Prep:5min › Cook:20min › Ready in:25min
Boil pasta in salted water for 8 to 10 minutes or until al dente; drain.
Place sun-dried tomatoes into a small pan, and add water to cover. Bring to the boil over medium-high heat, and cook for about 5 minutes, or until tender. Drain, chop and set aside.
Heat olive oil in a large frying pan over medium-low heat. Fry onion and garlic in the oil until onions are transparent, about 5 minutes. Add the mushrooms and sun-dried tomatoes; cook over low heat for about 5 minutes. Throw in the spaghetti, and toss to coat. Mix in the green olives. Serve hot with breadcrumbs and lots of black pepper on top.