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This easy Tomato Olive Pasta recipe is the perfect quick and fuss-free lunch or dinner! Ready in just 15 minutes and made with basic ingredients. Sprinkle it with homemade Almond Parmesan and you’ll be in pasta heaven! :)

Pasta is my go-to when I’m making lunch just for me. Oftentimes when I’m home alone, I don’t feel like cooking up a whole feast (like I usually do :D) so a simple, fuss-free and most of all QUICK pasta dish will do just fine.

This Tomato Olive Pasta dish is

vegan

could even be made gluten-free by using gf pasta

quick to make (15 min in total)

made with very basic ingredients

fuss-free

practically a one-pot-dish

the perfect I-don’t-really-want-to-cook-much-I-just-want-to-stuff-my-face-with-pasta or I’m-all-alone-don’t-want-to-eat-anything-fancy-,-pasta-will-do meal. I should really use those as the title for the recipe.

Sprinkling Almond Parmesan (or as I like to call it – Almigiano hehe) makes any pasta dish 100x better, adds a great texture and cheesy taste! I recommend having Almond Parmesan at home at all times (you never know when those pasta cravings kick in!)

The recipe below is given for one serving, but did you know you can change the serving below in the recipe and it will automatically adjust the quantities?

More delicious vegan pasta recipes you will love!

I hope you enjoy this recipe as much as I do! Let me know if you give it a try!

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Cheers, Bianca

Easy Tomato Olive Pasta (Vegan) Bianca from Elephantastic Vegan This easy Tomato Olive Pasta Recipe is the perfect quick and fuss-free lunch or dinner! Ready in just 15 minutes and made with basic ingredients. 5 from 1 vote Print Recipe Pin Recipe Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Course Main Course Cuisine Italian, Vegan Servings 1 serving Calories 360 kcal Ingredients US Customary Metric 1x 2x 3x 1 cup egg-free fusilli pasta

1 teaspoon olive oil

1/3 cup pitted green olives - halved

1/2 cup tomato purée/passata

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon salt + more to taste To serve and garnish almond parmesan

fresh basil Instructions Boil the fusilli in a large pot with water. Once the pasta is cooked, drain and set aside.

In the same pot you cooked the pasta, add the olive oil and bring it to medium to high heat. Add the green olives and let them cook for 1-2 minutes.

Then add the pasta back into the pot to the olives and reduce the heat. Add the tomato purée, herbs and salt. Stir everything together and serve once everything's hot.

Sprinkle with Almond Parmesan and garnish with fresh basil. Notes I always have Almond Parmesan or Cashew Parmesan at home. It's super quick to make, lasts a long time (months!) and it's delicious over any pasta or risotto dish - even pizza! Nutrition Calories: 360 kcal Carbohydrates: 58 g Protein: 10 g Fat: 10 g Saturated Fat: 1 g Sodium: 1147 mg Potassium: 708 mg Fiber: 5 g Sugar: 8 g Vitamin A: 800 IU Vitamin C: 13.9 mg Calcium: 81 mg Iron: 3.9 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan