Olive and Courgette Pasta
This 10 minute olive and courgette pasta is so quick and easy to make. This recipe is naturally vegan and can be adapted to add more veggies depending what is in season. There is minimal chopping involved to make this week night staple with just a few ingredients to make. It's perfect when you need something delicious, comforting but without fuss in the kitchen.
Ingredients
- 200 g pasta bucatini
- 1 large garlic clove finely diced
- 2 shallots finely diced
- 1 tbsp olive oil
- 3 tbsp tomato puree
- 100 g pitted olives of choice
- 1 large courgette diced
- handful fresh basil and thyme
- salt and pepper to taste
- 3 tbsp nutritional yeast sub for plant based parmesan
Instructions
- Start by getting a pot of salted water on to boil, when bubbling add the pasta and cook til al dente
- Finely chop the garlic and shallots then add to a large pan with a drizzle of olive oil, after around 4 minutes of frying add the tomato puree, loosen with a few spoonfuls of pasta water
- Roughly chop the olives and courgette then add to the pan with the tomato puree, the leaves from the fresh thyme and fry on a medium to high heat for a further 5 minutes
- Using thongs take the cooked pasta (bucatini) and add to the pot with the olives, stir through adding a few spoonfuls of the pasta water to create a delicious and glossy sauce
- Season to perfection by adding a really good portion of salt and pepper, garnish with the fresh basil leaves then lather with nutritional yeast (or plant based parmesan) and enjoy