15-Minute Mediterranean Pasta

Name: 15-Minute Mediterranean Pasta
Total time: 15 min
Ingredients: 2 servings of whole-grain pasta or GF pasta of choice - (6 ounces – 170 grams); 1 Tbsp olive oil; ½ small onion, (thinly sliced – or use one small shallot); 1 big garlic clove, (minced); ½ - 1 tsp chili flakes; 1 cup cherry tomatoes, (halved or quartered – depending on their size); ¼ cup black olives, (thinly sliced); 5 big sun-dried tomatoes in olive oil, (drained and finely chopped); 6 big basil leaves, (finely chopped); Sea salt and pepper (to taste); Extra drizzle of olive oil; Vegan parmesan*; More fresh basil or cherry tomatoes

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We are always craving pasta around here! If you are a pasta lover, like us, then you are going to love this 15-Minute Mediterranean Pasta. It’s a real crowd-pleaser and the perfect plant-based dinner. This delicious pasta is simple, quick and packed with Mediterranean flavors.

Olive oil, tomatoes, black olives, basil and your favorite whole-grain pasta. Can you name a better combo?! This incredibly delicious Italian-inspired meal also happens to be vegan and quite healthy. And it takes minutes to prepare, so it’s ideal for busy weeknights. I used farro pasta (because I’m obsessed with it, it’s so good!), but feel free to use whole-wheat, spelt or your favorite gluten-free version.

If you try this truly delicious recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

15-Minute Mediterranean Pasta

Simple, quick and packed with Mediterranean flavors! This delicious pasta is a real crowd-pleasing meal that also happens to be vegan, wholesome and can be made gluten-free. Best part is, you only need 9 ingredients and 15 minutes of your time!

Total Time 15

Servings 2

Ingredients

PASTA:

2 servings of whole-grain pasta or GF pasta of choice - 6 ounces – 170 grams
1 Tbsp olive oil
½ small onion, thinly sliced – or use one small shallot
1 big garlic clove, minced
½ - 1 tsp chili flakes
1 cup cherry tomatoes, halved or quartered – depending on their size
¼ cup black olives, thinly sliced
5 big sun-dried tomatoes in olive oil, drained and finely chopped
6 big basil leaves, finely chopped
Sea salt and pepper to taste

TO SERVE:

Extra drizzle of olive oil
Vegan parmesan*
More fresh basil or cherry tomatoes

Instructions

Cook the pasta according to instructions.
While the pasta is cooking, heat olive oil in a large pan over medium heat. Add onion, garlic, chili flakes and a pinch of sea salt and sauté for 5 minutes, until the onions are translucent and fragrant.
Add cherry tomatoes, olives, sun-dried tomatoes. Lower the heat and sauté for another 2 minutes, stirring occasionally.
Add cooked pasta and stir to combine.
Turn off the heat and add basil leaves, sea salt and pepper to taste. Stir to combine.
Serve immediately and top with vegan parmesan and an extra drizzle of olive oil.
Enjoy!

Notes

*I think vegan parmesan is quite delicious in this recipe, but feel free to omit it. My recipe for vegan parmesan takes less than 2 minutes to make and it’s the perfect addition to this Mediterranean pasta.

Gaby

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