• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
  • Contact
Home » Entrees » Pasta and Bread » Rosemary Soysage, Spinach and Mushroom with Farfalle

February 23, 2011

Rosemary Soysage, Spinach and Mushroom with Farfalle

Jump to Recipe
Rosemary Soysage, Spinach and Mushroom with Farfalle

This is a huge bowl of YUM. I found this recipe on epicurious years ago and kept taking things out, adding things in and tweaking things here and there until this concoction appeared and acted like it owned the place. Soysage, walnuts and mushrooms give the dish a wonderful heartiness while the spinach gives the dish a beautiful splash of bright green throughout. Oil cured olives are a perfect salty addition to top off this dish. To de-pit them, just press the flat side of of a knife down on each of them until you feel the pit—then simply pull the olive away and you’ll have two perfect halves to throw into the dish.About the spices in this dish: use fresh rosemary if you have it—dried will work, but fresh just elevates the dish to the next level. Fennel seed and pepper: these both bring out the flavor in the soysage perfectly, so be sure to use them if you have them.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Rosemary Soysage, Spinach and Mushroom with Farfalle

ROSEMARY SOYSAGE, SPINACH AND MUSHROOM WITH FARFALLE


  • Author: olivesfordinner.com
  • Yield: 2 servings
Print Recipe
Pin Recipe

Ingredients

  • 1 package of Gimmie Lean Soysage, sliced into cube-sized pieces
  • 2 tsp fennel seeds
  • 2 TB fresh rosemary, finely chopped, divided
  • 8 ounces bella mushrooms, sliced
  • 2 shallots, finely sliced
  • 6 cloves garlic, thinly sliced
  • 3/4 cup walnut halves
  • 2 TB earth balance
  • 1/2 cup dry white wine
  • black pepper
  • 8 oz farfalle pasta
  • 8 cups raw spinach
  • 12 oil cured olives, depitted
  • olive oil for sauteing

Instructions

  1. In a very large skillet, heat about 2 TB olive oil over medium heat. Add the soysage and saute about 10 minutes, breaking up the soysage as it becomes more firm.
  2. Add the fennel seeds, a few dashes of black pepper and half of the fresh rosemary. Saute 5 minutes more and transfer to a large bowl.
  3. Add about 1 TB more oil to the skillet and add the mushrooms. Saute about 3 minutes. Transfer to the bowl with the soysage. Add the shallots and garlic to the skillet and saute for about 3 minutes, making sure that the garlic does not burn. Transfer to the bowl with the soysage and mushrooms.
  4. Add the 2 TB of earth balance to the skillet and add the walnuts. Saute for 2 minutes and transfer to the bowl. Turn the heat up to medium high, wait about a minute and then deglaze the pan with the 1/2 cup of white wine. Reduce the heat back down to medium and add back into the skillet all of the contents of the bowl.
  5. In a large pot, bring water to a boil. Add some salt and olive oil and the 8 ounce of pasta. Boil, stirring occasionally for 11 minutes.
  6. While you are waiting for the pasta to cook add to the skillet, in small handfuls, the raw spinach until it is slightly wilted. Toss in the rest of the chopped fresh rosemary and oil cured olives.
  7. Drain the pasta and toss everything together until well combined. Serve with lots of fresh black pepper.

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

You may also like:

Tofu in a Lemongrass Broth
Crispy Hearts of Palm Tacos
Vegan Grilled Cheese
How to Press Tofu {Towel Method}

Filed Under: Entrees, Pasta and Bread Tagged With: mushrooms

We hope you enjoy this content!

We'd love for you to leave a comment below. For recipes, we would also love it if you gave it a rating. Thanks so much!

Reader Interactions

Comments

  1. Fuzzy Slippers says

    February 23, 2011 at 1:30 pm

    Looks wicked delicious!

    Reply
  2. Anonymous says

    June 3, 2014 at 5:54 pm

    I am wanting to make this tonight and hope you see this today! Do you mean a roll of Gimme Lean sausage?

    Reply
    • Anonymous says

      June 3, 2014 at 8:30 pm

      Thank you for getting back to me so quickly! Your blog has become one of our favorites! Your panisse, mozzarella, and jack fruit tacos are among our favorites! Thursday we're making sriracho tofu with ramen noodles and we've been debating for two days over what kind of ramen to get. Obviously vegan but do you use the flavor packets that come inside or are they packaged more like regular like pasta? Thanks, Jill.

      Reply
    • erinwyso says

      June 3, 2014 at 9:02 pm

      So happy you like! For the ramen, I typically buy the kind that's just noodles. If there is a seasoning packet included, I don't usually use it, because I assume there's something in there that's not vegan. Plus, adding your own seasoning (sriracha, sesame oil, fresh garlic, etc.) tastes better anyway, I think!

      Reply
    • erinwyso says

      June 3, 2014 at 6:41 pm

      Yes, it's the kind that comes in the roll. I hope you enjoy!

      Reply
  3. Anonymous says

    December 10, 2015 at 2:18 pm

    This has become one of our favorites. We use Tofurky Italian Sausage, sliced. Thanks for such a great recipe!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

Follow Me!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

As Seen On

Popular Recipes

Pasta, artistically draped around a fork on a table.

Pasta with White Wine Sauce

Two hands holding a glass mason jar of coffee sugar scrub

Homemade Coffee Sugar Scrub

Two hands framing a plate of curry on a dark background.

Cauliflower and Mushroom Curry

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

Vegan Shrimp

Vegan Shrimp

Two hands holding a bowl of bang bang cauliflow

Vegan Bang Bang Cauliflower

A bagel loaded with carrot lox, red onion, capers and vegan cream cheese on a wooden board.

Carrot Lox

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative and delicious recipes here, all made with plants!

Search for recipes

VIEW ALL RECIPES

Interviews

Amber St. Peter | Fettle Vegan - Good Saint
Kathy Patalsky of Healthy. Happy. Life.
Heather Poire of Sunday Morning Banana Pancakes

Sign up to get new recipes via email.

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks