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Mediterranean One-Pot Pasta

Vegan Mediterranean On-Pot Pasta served in a pasta bowl with a fork

5 from 5 reviews

Ingredients

Scale
  • 14 oz linguini
  • 10 oz (about 2 cups) cherry tomatoes, sliced in half
  • 1/2 cup green olives
  • 1/4 cup capers
  • 2 tablespoons olive oil
  • 1 garlic clove, thinly sliced
  • 1 teaspoon salt
  • pinch of crushed red pepper
  • 1 teaspoon Better-than-Bouillon
  • 4 1/2 cups water
  • 1/2 cup fresh herbs, chopped (Basil & Parsley)
  • 1 tablespoon vegan margarine (optional)

Instructions

  • In a large pot add the pasta, cherry tomatoes, green olives, capers, olive oil, garlic, salt, crushed red pepper, Better-than-Bouillon, and water.
  • Bring to a boil and then reduce to a simmer.  Cook for 8-9 minutes or until the pasta is al dente.  Make sure to stir during the cooking time so that the pasta cooks evenly.
  •  Stir in the herbs and the vegan margarine.  Serve immediately.  Enjoy!

Notes

Do not omit the capers in this dish.  It adds such a pop of flavor.  Capers can be found in almost any grocery store.  

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