Easy Tomato Olive Pasta (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.
Servings 1 serving
- 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
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.
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!
Calories: 360kcal | Carbohydrates: 58g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 1147mg | Potassium: 708mg | Fiber: 5g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 13.9mg | Calcium: 81mg | Iron: 3.9mg