Creamy Olive and Sun Dried Tomato Pasta
- RECIPE MAKES: 4 serves
- PREP TIME: 10 min
- COOK TIME: 15 min
A simple pasta, bursting with flavour...
Created by Kylie Chelle
Bring a pot of water to the boil. Add pasta and cook as per manufactures instructions.
Preheat a wok or deep sided fry pan to a medium heat with olive oil.
Add onion and garlic and saute for about five minutes, stirring intermittently.
Add the olives and sun dried tomatoes, stir through and saute for several minutes as the pasta is still cooking.
Turn the heat to low and add the cream, stirring the mixture through.
Reserve 1/2 cup of pasta water and drain the rest from the cooked pasta.
Turn the heat in the pan back up to medium and add the pasta, quickly tossing to combine. If there is not enough liquid, use the reserved pasta water to thin the sauce and coat all the pasta.
Serve immediately with vegan parmesan cheese and parsley sprinkled on top.
PROTEIN: 2g PER SERVE
TOP TIP
For a lower calorie meal, use plain coconut yoghurt instead of cream.
- 500g Mevalia Fusilli low protein pasta
- 1 large brown onion, diced
- 5 garlic cloves, sliced
- 100g sun dried tomatoes, sliced
- 150g green pitted olives, halved
- 200ml cream
- 1/2 cup pasta water
- salt and pepper to taste
- Vegan parmesan cheese (BioCheese)
- 3 Tbsp parsley, chopped
