Veggie Olives Pasta with Pink Sauce

My husband and I usually go on a romantic road trip (with Roxy) every year end. This year we went to Pismo beach. It was so serene, and felt this immense peace listening and watching the waves from our room patio! Roxy loved the weather, the beach and all the extra attention she was getting from the hotel staff!  

On the final evening of our stay, my husband took me for a dinner date to an Italian restaurant, Giuseppe’s Cucina Italiana. They had a special vegetarian pasta for the day, and it was chef recommended. The pasta was divine and we absolutely loved it! We carefully examined all visible ingredients and trusted our taste buds’ judgement for the rest. The day after we returned home, and my husband attempted the same and tweaked it our taste buds preference and it was delicious.

So, let’s get right to it!

Print Recipe

Veggie Olives Pasta with Pink Sauce

Servings

people

Ingredients

• 1 cup any pasta of your choice Fusilli has been used in this recipe.
• 4 cups water
• 1 tbsp extra virgin olive oil
• 5 cloves garlic minced
• 1 + 1/2 cup pasta sauce fresh or readymade
• 1 tbsp red chilli flakes tweak based on your spice level
• 1 tbsp dried Italian mixed herbs
• 2 cups mix of vegetable I used broccoli, red and yellow carrot, cauliflower and corn in this recipe
• 1/2 cup black olives kalamata if available
• 1/2 cup green olives
• 1/2-3/4 cup heavy cream
• salt to taste
• 1/2 tbsp ground black pepper tweak based on your spice level
• Lots of Love

Servings people Ingredients 1 cup any pasta of your choice Fusilli has been used in this recipe. 4 cups water 1 tbsp extra virgin olive oil 5 cloves garlic minced 1 + 1/2 cup pasta sauce fresh or readymade 1 tbsp red chilli flakes tweak based on your spice level 1 tbsp dried Italian mixed herbs 2 cups mix of vegetable I used broccoli, red and yellow carrot, cauliflower and corn in this recipe 1/2 cup black olives kalamata if available 1/2 cup green olives 1/2-3/4 cup heavy cream salt to taste 1/2 tbsp ground black pepper tweak based on your spice level Lots of Love

Instructions

1. Boil the dry pasta in water as per the instructions in the pack. Add 1tbsp olive oil and salt into the water and mix thoroughly. I boiled for 8 minutes. Strain the pasta and keep aside.

   
2. 
3. While water is boiling, chop up all the veggies and keep all the ingredients ready.

   
4. Heat a heavy pan in medium heat with 1 tbsp olive oil. Add minced garlic. Sauté for a minute.

   
5. Add vegetables, chilli flakes, salt, ground black pepper and cook the veggies. Ensure the veggies are crunchy. Finally add pasta sauce

   
6. Once the veggies are cooked (it took about 6 minutes), add the cooked pasta. Taste for salt and spice level. Adjust as per your preference.

   
7. Add heavy cream and mix gently. Heat for 2 minutes to incorporate everything together.

   
8. Switch off flame and serve with warm toasted garlic bread. Enjoy!