Monday, February 13, 2017

Creamy Radiatore Topped with Kalamata Olives

Creamy Radiatore Topped with Kalamata Olives
Original Recipe by Eleanor Arkhipova
(serves 6)


  • 1 tbs olive oil
  • 1 large onion chopped
  • 1/2 cup sliced mushrooms
  • 1 tbsp ground thyme (or whole thyme)
  • 1 14oz can of coconut milk
  • 1 15oz can black beans
  • 1/2 cup pitted and chopped kalamata olives
  • 1/2 box radiatore cooked as directed
  • Parsley as garnish
  • Salt and pepper to taste

  1. Cook half a box of radiatore as directed. Set aside.
  2. In a large pot, place olive oil and then saute the chopped onions in medium heat until translucent.
  3. Add the mushrooms and thyme stirring occasionally for 4 minutes.
  4. Add the coconut milk and stir for 3 minutes.
  5. Place everything in the pot in a blender. Blend until smooth.
  6. After blending, place back in the pot in medium heat and add the black beans. Bring to a boil then simmer.
  7. Drain the pasta then mix it in with the sauce. Add salt and pepper to taste.
  8. Top with kalamata olives and parsley.
  9. Enjoy!
This recipe came to me one day when I didn't feel like going to the grocery store. Basically the ingredients presented themselves in my refrigerator and pantry manifesting this great idea. I LOVE radiatore because of its crevices that trap the flavor. I always have it in my pantry in case of the last minute cooking inspiration. My husband and his father loved this dish. It was so creamy and fantastic. Adding black beans is a nice protein bonus that worked well for this recipe. And I just love kalamata olives, so win!

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