Fettucini with Chantarelle and Olive Sauce
5 oz uncooked fettucini pasta
5 oz chantarelle mushrooms
10 black olives, chopped
1 garlic clove, chopped
1 tablespoon margarine
1/4 cup soymilk OR vegan sour cream
Bring water to boil and start cooking your pasta according to directions. Meanwhile wash and tear (don't cut) mushrooms in smaller pieces.
In a skillet heat margarine and add garlic. After about 30 seconds add mushrooms and spices and fry them until they start to release their juices. If the liquid evaporates, the mushrooms will be rubbery. So fry them about 3 minutes, then add soymilk or vegan sour cream and chopped olives.
Your pasta should be done by now. Drain it and add to the sauce, mix in and heat for a minute or so. Serve and garnish with chopped parsley.