VEGETARIAN RECIPES
Mexican food is open to all, reguardless of dietry requirements. All of these recipes are suitable for vegetarins.
Vegetarian Recipes
Pasta with Ancho Chillies, Mushrooms, & Garlic
From 'Eat Mexico' by Lesley Tellez
A twist on the Spanish recipe 'Champinones al Ajilo'. Remove the pasta from this recipe for a great, gluten free taco filling.Ingredients
- 3 large ancho chillies
- 11 garlic cloves
- 225g dried fettuccine pasta
- 60ml olive oil, plus extra if needed
- 380g oyster mushrooms, torn into very thin strips
- 65g lightly brined pitted black olives, chopped, to garnish
- 60g Parmesan cheese, grated, to garnish
- Salt
Recipe
- Snip the stems off the anchos and cut an incision into each. Scrape out the seeds and veins. Place the chillies in a bowl and cover with warm water. Leave to soak for about 20 minutes until the flesh has softened.
- Peel the garlic cloves and slice thinly.
- Bring a saucepan of water to the boil. Add the pasta and cook for 10-12 minutes until al dente. Drain and set aside, reserving 120ml of the pasta water.
- Cut the softened chillies into 1cm strips.
- Heat the oil in a heavy-based frying pan over a medium-high heat. Add the garlic and cook for about 2 minutes, until slightly browned.
- Add the chillies and stir quickly, ensuring that the garlic doesn’t burn (reduce the heat if you need to).
- Once the chillies have become aromatic, stir in the mushrooms and cook for 5-10 minutes until softened, adding salt once the mushrooms have released their juices.
- Add the pasta to the mushroom mixture, with a little of the reserved pasta water and extra oil to make it more saucy if you like.
- Serve immediately in shallow bowls, topped with the chopped olives and a dusting of cheese.
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