Pasta with Roasted Garlic and Olive Oil Sauce


  • 450 g dried linguine
  • 1/4 cup Saint Sebastian Bay Extra Virgin Olive Oil
  • 1 head roasted garlic, cloves squeezed out
  • 1 cup roasted cauliflower
  • 1 cup shiitake mushrooms
  • 1 cup blanched green beans
  • Salt and freshly grated black pepper, to taste
  • 1/3 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/2 cup grated Parmigiano Reggiano, as desired, optional

In a large saucepan, cook pasta in salted water until al dente. Strain in a colander, reserving about 1/2 cups of the pasta water and set both the pasta and water aside. While pasta is cooking, heat the olive oil in a large skillet over low heat. Add the roasted garlic, cauliflower, mushrooms and green beans. Season with salt and pepper. When the pasta is al dente and has been drained, add it to the skillet along with pasta water and the parsley, and basil. Toss to Combine. Add the grated cheese to taste.