Super Veggie Pesto Pasta

Fragata Olives

Pesto pasta is such a classic. The ultimate comfort food. And this one certainly doesn’t disappoint. Created with mushrooms, tofu and Fragata olives this is a delicious dish which can be prepared in barely any time at all. So you can easily create a Mediterranean moment with your midweek meal. Homemade pesto is deliciously simple to whip up. Pine nuts, basil, parmesan and garlic, all whizzed together with some good quality olive oil and seasoned. (If you’re making a vegetarian version, be sure to switch the parmesan for a veggie alternative.) But if you don’t have time, a store-bought pesto works perfectly well too. Using tofu and mushrooms makes this a hearty, satisfying dish - whilst still being super quick to prepare. The olives, seasoned with sea salt, add an extra depth of flavour. And if you like a little kick of heat, chilli flakes are your cupboard staple friend. You can use any pasta you have to hand with this dish. However, one with plenty of places for the pesto to stick to works really well. Try twisty fusilli, or long lengths of pasta such as linguine and spaghettini (this is the thinner version of spaghetti). Like so many Mediterranean dishes, the simplicity and ease of preparation of this gives you time to relax and enjoy it. Whether it’s a quick midweek meal, or one for a lazy weekend lunch, you’ll just want to pop a huge bowlful on the table and let everyone tuck in.

Ingredients

  • 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

Method

  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.

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