What are you having for dinner? I’ve been craving an Aglio Et Olio sauce (Olive oil and garlic) since I had it at Alex’s boyfriend’s house last Friday. Susan, his mom, made us a wonderful dinner in honor of Alex’s 22nd birthday. The pasta was simple spaghetti with this outrageously easy, but divine sauce. If I didn’t have a healthy amount of will power I might have spooned out the oil that collected at the bottom of the bowl. It’s seriously that good.
If you love garlic and olive oil, you will want to make this for dinner. Tonight.
Being a vegan means that you should consciously think about where you’re getting your protein. Although it’s easy to over consume (an adult woman should get 46 grams per day according to the Center for Disease Control), you should still be aware of your intake. That’s why I added toasted pecans, peas, and Portobello mushroom caps to the mix.
Did you know that mushrooms have protein? And, that one cup of peas has 8 grams? I didn’t either, I just looked it up. Pretty cool, huh? Pecans have 9 grams. That I did know.
So here you are. It’s Thursday, and you need to eat dinner. You probably have olive oil, garlic, and pasta in your cupboards. Zip over to the supermarket for some mushrooms, peas (frozen will do), and pecans, and you can make a healthy, protein rich, delizioso dinner in under thirty minutes.
Because I don’t have any photography lights – yet – I must take the photos of my food in the afternoon, when the light is best. That means that I usually eat a sample of whatever I make for lunch. Lucky me! It was hard not to eat a huge portion of this dish. I had to force myself to step away from the countertop numerous times. The old hubby is fortunate that I didn’t eat his dinner portion and mine. It’s that good.
The garlic and olive oil are a match made in Heaven. The nutty, earthy flavor of the oil marries so well with the spicy, bitter taste of the garlic. It’s such a powerful taste that you don’t need to add anything but salt to the recipe.
The mushrooms were gently sautéed in a tiny bit of olive oil and the peas were steamed in water until they were al dente. The pecans were toasted until they were brown and crisp. Once they were folded into the pasta and oil their flavor was enhanced, and they were the highlight of the meal.
Seriously, you need to try this recipe. The crunch of the pecans and the chewiness of the Portobellos compliment the sweetness of the peas and the earthiness of the sauce. The pasta is more of a medium, it needs to be there for everything to come together, and it holds on to the sauce. Thank you pasta, or I would have been forced to eat it with a spoon, and my husband would think that I was nuttier than a pecan. Ha!