Mushroom Olive Pasta

4.84 from 6 votes

This Italian Mushroom Olive Pasta is healthy, vegetarian and ready in 30 minutes! It's made with garlic, Kalamata olives and Parmesan cheese.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: olive mushroom pasta, vegetarian mushroom pasta, mushroom pasta without cream,

Servings:

Calories: 490kcal

Author: Christine Rooney

Ingredients

6 cloves garlic
2 8 oz. packages cremini mushrooms or mushroom of choice
2 Tbsp. olive oil
¼ tsp. kosher salt
¼ tsp. pepper
½ tsp. Italian seasoning
1 package gluten free short pasta such as rotini, fusilli, or farfalle, can use regular short pasta if not gluten free
½ cup low sodium vegetable broth
1 cup pitted Kalamata olives or pitted olives of choice
1 cup Parmesan cheese grated
½ cup fresh basil or fresh herbs of choice for garnish

US Customary - Metric

Instructions

Mince 6 cloves of garlic.
Dice 1 cup of pitted Kalamata olives (or pitted olives of choice).
Grate 1 cup of Parmesan, Asiago, or Romano cheese.
Wipe any dirt from and slice 2 8 oz. packages of mushrooms (any variety). Feel free to remove the stems and discard, or chop them up and add them to the pasta if you prefer.
Place a large skillet on the stove top and heat to medium. Add 2 Tbsp. of olive oil to the skillet.
Once the oil is heated, add the sliced mushrooms along with ¼ tsp. each of kosher salt and pepper. Stir until combined. Sauté the mushrooms for 8-10 minutes, stirring occasionally. The mushrooms will shrink down a bit.
Add the minced garlic and ½ tsp. Italian seasoning to the skillet. Sauté for another 2-3 minutes, stirring often.
Prepare 1 package of gluten free short pasta (or regular short pasta if not gluten free) according to package instructions. Cook the pasta just until al dente.
It's very important not to overcook gluten free pasta, or it will become mushy.
Once the pasta is cooked just until al dente, place a strainer in the sink and drain the pasta. Run the cooked pasta under cold water. This will help stop the cooking process and help the pasta to retain its shape (this step is not necessary if using regular pasta).
Place the cooked and rinsed pasta into the skillet along with the sautéed mushrooms. Add the diced Kalamata olives and 1 cup of grated cheese to the skillet.
Pour ½ cup of low sodium vegetable broth (you can use low sodium chicken broth if preferred) to the skillet.
On medium heat, carefully stir all of the ingredients together with a wooden spoon until combined. Continue to cook for another couple of minutes, or until the cheese has melted and the pasta is heated through.
To Serve: Garnish pasta with freshly torn basil leaves or any fresh herbs such as parsley or chives.

Notes

You can use any variety of mushrooms you like to make this pasta.

Feel free to swap out the Kalamata olives for any pitted olives of choice. Keep in mind that the type of olives used with alter the overall flavor of the dish, so make sure to use a variety you enjoy.

Nutrition