Smashed Olive Pasta
By Jamie Ryder
During my transition to a plant-based diet, it was critical for me to have a “go-to” meal that I truly enjoyed, so I would not be tempted to go back to old favorite dishes that included animal ingredients. So, I created Smashed Olive Pasta!
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
What You'll Need
2 cups wholegrain pasta
20 olives
4 cloves of garlic, minced
Bunch of parsley, chopped
1 Tbsp red chili flakes (optional)
Salt & pepper to taste
Green of your choice (arugula, spinach etc.)
Earn your plant-based nutrition certificate
How to Make It
1 Boil water in a large pot, add pasta, stir occasionally.
2 Wash parsley and arugula (or other green of your choice).
3 Mince garlic and chop parsley.
4 Smash olives, remove pits and lightly chop.
5 When the pasta is cooked, drain and set aside.
6 Heat pan, add a little water and red chili flakes, parsley, garlic, and olives. Saute for about 2-3 minutes making sure to keep stirring – do not let the garlic burn.
7 Add cooked pasta and toss.
8 Turn heat off.
9 Add arugula (the arugula will wilt from the heat of the pasta).
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