Super Veggie Pesto Pasta

Fragata Olives


  • 1 pack Fragata pitted olives with sea salt
  • 200g chestnut mushrooms
  • 2 servings pasta of choice- use GF if needed
  • 2 heaped Tbsp pesto
  • Olive oil for cooking
  • Sea salt and pepper to taste
  • Chilli flakes optional
  • 150g firm tofu
  • Dash of mixed herbs
  • 1 large clove garlic


  1. Cook the pasta according to the instructions on the packet.
  2. Cut the tofu into cubes and add these into a frying pan over medium- high heat and cook until nice and crisp on the outside. Transfer these into a bowl and set aside.
  3. Slice the mushrooms and add these into the pan, along with a slight drizzle of olive oil and the olives.
  4. Crush in the garlic clove and sauté these over medium-high heat until beautifully golden and fragrant.
  5. Once the mushrooms are cooked, add in the tofu and season everything to taste with salt, pepper and mixed herbs.
  6. Once the pasta is cooked, drain the water, reserving a little behind.
  7. Add the pasta into the veggies and stir through the pesto and chilli flakes if using.
  8. Feel free to pour in some of the extra pasta water to help everything mxi together and prevent the dish becoming too dry.