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Radicchio Pasta with Mushrooms and Olives

A deliciously savoury and satisfying dish to showcase the tasty bitterness of radicchio. Great alongside a green salad. Adapted from veryveganval.com. Serves 4.

Ingredients
  

  • 200 g mushrooms chopped
  • 1 tbsp soy sauce
  • 1 tsp rice syrup
  • 2 tbsp olive oil
  • 300 g pasta
  • 1 tbsp vegan butter
  • ½ large onion sliced thinly
  • 3 cloves garlic minced
  • ½ large head radicchio thinly sliced
  • 1 tsp balsamic vinegar
  • ¼ cup chopped kalamata olives
  • Salt and pepper to taste
  • Vegan parmesan optional

Instructions
 

  • Mix together soy sauce, syrup, oil and toss with mushroom. Set 5-10 minutes, stirring now and then.
  • Heat the olive oil in large skillet, add the mushrooms and any juices, and cook until crispy and golden. Scoop out the mushrooms and set aside.
  • Cook the pasta, reserving ¼ cup of the cooking water.
  • Put the pan with the mushroom juices back on a medium heat and add the vegan butter. Saute onion until soft. Add garlic and radicchio, and cook a few minute to wilt the radiccio.
  • Add the pasta, pasta water and balsamic, stirrying to coast.
  • Turn off heat, stir through the mushrooms and olives, season and serve topped with vegan parmesan if desired.
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