RECIPE: Candlelight Stir Fry Pasta

The Candlelight Dinner is a one-night event where restaurants volunteer to turn down their lights and offer dinner by candlelight to raise awareness about energy conservation. By turning down their lights, restaurants are demonstrating in a fun and unique way how simple actions – like flicking a switch – can add up to saving money and energy.

The Candlelight Dinner will take place on Oct. 22 in various communities across BC in partnership with Community Association partners. 

For a full list of participating restaurants and supporting partners visit: powersmart.ca/candlelight

Here is Rocky Mountain Flatbread’s Chef Wouter Schnipper recipe for Candlelight Stir Fry Pasta. 

Candlelight Stir fry Pasta

Served with Venison, Local mushrooms, Tomatoes, Spinach, topped with fresh herbs and Parmesan

For 4 persons

Preparation time: 5 min

Cooking time: 15 min

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350 grams of dried pasta or 500 gram for fresh pasta (any long type of pasta or penne)

454 grams Venison (elk, deer, wild boar) (see note)

400 grams local mushrooms (chanterelle are in season now)

3-4 Garlic cloves (about 12 gram)

2 Tomatoes (about 300 grams)

1 bunch Spinach (about 200 grams)

200 Ml white wine (see note)

300 Ml Stock or water

Salt, Pepper

Parmesan and herbs (rosemary, thyme, parsley) for the garnish

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Prep time!

Start by bringing salted water to a boil, and adding the pasta. Cook the pasta till ‘al dente’. Strain and let the pasta cool, by rinsing it with cold water. Add some oil so that it doesn’t stick together.

Take the venison out of the fridge and cut it into strips about a finger width wide. Set aside in a bowl.

Now prepare the vegetables. Wash the spinach and tomatoes, but not the mushrooms, as they will get soggy if they are washed. If they are very dirty, use a little brush or your hands to wipe off the dirt.

Cut up the mushrooms if they are to big. Core and dice the tomatoes. Chop the spinach and open the bottle of wine to let it breathe.

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Cooking time!

Heat some olive oil in a pan. Season the venison with salt and pepper. Add it to the pan and stir fry it for about 1 minute. Remove it from the pan and into a bowl. It is ok that it is a bit undone at this point.

Add the mushrooms to the pan, with a bit of oil if necessary. When the mushrooms get a bit of colour on them (about 4 min.), add some salt to draw out the liquid. Then add the spinach and tomatoes. When the spinach is wilted, add the wine. Reduce it and add the stock to make the sauce. Bring the sauce to a boil, add the pasta and venison. Cook until the pasta is heated through. Taste and season if necessary. Divide the pasta on to plates and garnish with freshly grated parmesan and chopped herbs

Note: Leave the venison out and you will have a delicious vegetarian pasta stir fry. If you don’t want to use wine add 50 ml white wine vinegar instead and use more stock. You can substitute the pasta with rice, potatoes or serve it with a side of quinoa, if you like.