Take a trip to one of the seven seas with this recipe for a Mediterranean Pasta. This pasta dish is our go-to for an easy weeknight meal. It is easy to make and holds the perfect blend of salty and sweet that Mediterranean food is famous for.
I believe that dishes should look just as good as they taste! The bell peppers are bright and crunchy while the capers and olives bring a savoury zing that keeps you coming back for more. This dish takes 20 minutes from start to finish and stores really well in the fridge. If you can chop a pepper, you can make this dish!
Kids Love This Mediterranean Pasta
Some children can be picky eaters and we try our best to not make multiple dishes to accommodate that. We love making food that Carrington can enjoy alongside us and offering her new foods on a regular basis has expanded her palette for taste. We are often surprised by what she is open to trying. She loves the olives and artichokes in this dish.
Nutritional Yeast
This Mediterranean pasta includes nutritional yeast to add a complex cheesy flavour for her (and us!) and also gives her added vitamins, nutrients and protein. We like our pasta spicy, so we save adding the chillies until the end.
I Would Love To Hear From You
Let me know how you enjoy this Mediterranean Pasta in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter.
More Pasta Dishes To Enjoy
If you’re in the mood for pasta dishes like this, check out my recipes for a Cashew Beet Pasta, Spinach and Pea Pesto and a Creamy Tomato Sauce – no nut/dairy
Mediterranean Pasta
Ingredients
- 4 cups of dried tri-coloured bow tie pasta (organic, egg-free)
- 1tsp sea salt
- 1tbsp olive oil
- ¼ cup of chopped red bell pepper
- ¼ cup of chopped orange bell pepper
- ¼ cup of chopped yellow bell pepper
- ¼ cup of chopped red onion
- ¼ cup of sliced black olives
- 1/3 cup of pickled artichokes
- 2 tbsp of capers
- 1 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest (see tip)
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- Dried chilis (optional)
- Chopped parsley and lemon wedges to garnish
- Salt and pepper to taste
Instructions
- In a large pot bring salted water to a heavy boil. Add 1 tbsp of olive and pasta. Cook
as per package directions. - Drain pasta and place into a large serving bowl.
- Add chopped peppers, onions, olives, artichokes, capers, lemon juice, zest, olive oil
and nutritional yeast. Mix well - Season to taste.
- Garnish with lemon wedges, parsley and dried chilis (optional).
