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Mushroom olive rotini pasta with fresh basil on white plates.
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5 from 3 votes

Mushroom Olive Pasta

This Italian Mushroom Olive Pasta recipe is ready in 30 minutes! It's made with mushrooms, Kalamata olives, garlic, and Parmesan cheese.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: mushroom pasta, olive pasta, vegetarian pasta, gluten free pasta
Servings: 5
Calories: 486kcal
Author: Christine Rooney



  • Mince 6 cloves of garlic.
  • Chop 2 8 oz. packages of cremini mushrooms (or mushrooms of choice) into small pieces.
  • Heat a skillet to medium-low. Add 1 Tbsp. Extra Virgin Olive Oil. Once the oil is heated add the minced garlic. Saute for 2-3 minutes, stirring often.
  • Add the chopped mushrooms to the skillet along with a generous pinch of salt and pepper. Saute the mushrooms for 5-6 minutes, stirring often. The mushrooms will shrink and caramelize a bit.
  • As the mushrooms are cooking prepare 1 package of Barilla Red Lentil Pasta according to package instructions. Cook for 7-9 minutes or until al dente. Drain the pasta and reserve 1 cup of the pasta water.
  • Add the drained pasta to the mushrooms along with the reserved cup of pasta water. Add 1 Tbsp. of Extra Virgin Olive Oil, 2 tsp. Italian seasoning, and ½ tsp. red chili flakes. Toss to combine.
  • Chop 1 cup of Kalamata olives in half. Add the chopped olives to the pasta along with 1 cup of shredded Parmesan cheese. Stir to combine until the cheese has melted into the pasta.
  • Mince ½ cup of fresh basil (or herb of choice). Serve the pasta with the chopped herbs.


Calories: 486kcal