1/4 cup extra virgin olive oil
1/4 lb mushrooms, assorted, sliced thick (shiitake, white, oyster)
2 heads of garlic, *roasted (yes, I mean heads, not cloves)
1/4 cup black olives, pitted and sliced
2 red peppers, **roasted and sliced
8 tablespoons vegan pesto (store bought or make this one !)
1 lb penne (dry)
1/4 cup pine nuts salt and pepper
In a large skillet, heat the olive oil over medium heat. Saute the mushrooms until just soft. Remove roasted garlic from cloves and add to mushroom mixture along with the olives and roasted peppers. Stir in the pesto until combined. Season with salt and fresh pepper to taste. Cook the penne in a large pot of boiling salted water. Drain. Toss pasta with sauce. Sprinkle with pine nuts and serve.
Garlic lovers rejoice!!!
*To roast garlic, remove the loose papery outer skins of the whole garlic head, being careful not to peel or separate the cloves. Slice the top of the head(s) to just barely expose some of the tops of the individual cloves. Brush all over with olive oil. Place the heads in a small baking dish or foil pie plate. Add 1/4 inch of water. Cover and bake for 25 to 35 minutes at 375DF, until a light golden colour.
**Roasted peppers are usually available in jars in the pickle section of the grocery store. They work just as well as fresh.