This is a staple in our house, everyone loves it. It is a recipe my Mum created many years ago which was named by me, Pasta a la Mum. However, my husband decided to rename it Pasta a la Yum after a few times of me making it and the new name stuck. You are probably thinking, care, but just wanted to give it the background, and of course credit my mother for the recipe (although I have tweaked it over the years!).
3 x Bell Pepper (I normally do 1 each of green, red and yellow, chopped into small pieces)
1 x Onion (chopped)
2 x Handful Mushrooms (chopped into small pieces)
1 x Jar Black Olives (I always buy sliced least of all because I think you get more for your money!)
2 x Cloves Garlic
1 x Tub Vegan Cream
1 x teaspoon Oregano
1 x teaspoon Basil
1 x Vegetable Stock Cube (I use Kallo as they are organic and not owned by Unilever!)
Pasta of Choice in Quantity of Choice
Add a small amount of oil to a pan on a medium heat. Add the chopped onions and crushed garlic once the oil is hot. Leave to fry for around 5 minutes, or until the onions are soft. Whilst this is cooking add boiling water to the pasta and cook as per the instructions.
Add the herbs and stock cube to the pan with a pinch of salt and a lot of pepper (to taste!). Fry for another minute or so.
Add all the vegetables and fry for a further 4-5 minutes. I like my veg “al dente” but if you like it cooked more then keep them cooking for longer.
Add the cream and cook for a final 5 minutes. If you are veggie or indeed a meat eater, at this point I would also add a good amount of grated Parmesan style cheese (hard cheese if veggie, no Parmesan is veggie!). Now that I am making this recipe vegan I like to add a good shake of dried chillies to give it something extra.
Drain that pasta and pour over the sauce.
Hope you enjoy it!