If you’re craving something vibrant, tangy, and incredibly satisfying, this Vegan Green Olive Pasta Sauce is your answer. With its creamy texture and briny kick from the olives, this sauce is the perfect plant-based alternative to your regular pasta sauces.
I discovered it one week when I was feeling adventurous in the kitchen and had a jar of green olives sitting in my pantry that I didn’t want to go to waste. What started as a quick experiment turned into one of my favorite weeknight meals.
The beauty of this sauce lies in its simplicity. It’s made from pantry staples, like green olives, olive oil, and fresh herbs. The result is a dish that’s not only bursting with flavor but is also packed with heart-healthy fats, perfect for anyone looking for a nutrient-dense meal.
Plus, it’s a great way to sneak in some extra vegetables and fiber without sacrificing taste. This dish is trending in the plant-based world for its ability to deliver bold, savory flavors while being light and wholesome.
Whether you’re cooking for a crowd or just craving a quick meal for yourself, this pasta sauce is bound to be a new favorite. I’d love to hear how you make it your own or any creative twists you add.
Why You’ll Be Hooked!
- I love how versatile it is: This sauce is perfect for any type of pasta, but I’ve also used it as a base for a veggie grain bowl or even as a dip for pita chips.
- It’s easy to whip up in 20 minutes: If you’re looking for something quick yet satisfying, this recipe has you covered.
- It’s full of healthy fats and antioxidants: Green olives are packed with monounsaturated fats, which are great for heart health.
- Perfect for meal prep: This sauce keeps in the fridge for a few days, making it a go-to option for lunches or easy dinners.
- The creamy texture is addictive: It’s rich without being heavy, making it perfect for plant-based meals that won’t weigh you down.
Vegan Green Olive Pasta Sauce Recipe
Equipment
- Large pot
- Chef’s knife
- Measuring cup
- Wooden spoon
- Pasta strainer
- Large skillet
Ingredients
- 1 tbsp olive oil
- Shaved Parmesan or Pecorino cheese, for serving
- ¼ cup coarsely chopped fresh parsley leaves
- Juice of 1 medium lemon
- 4 cloves garlic, minced
- Freshly ground black pepper
- 1½ cup Castelvetrano olives or another mild green olive, such as Cerignola, pitted and coarsely chopped
- Kosher salt
- 2 tbsp unsalted butter
- 1 lb dried bucatini or other long past
Instructions
- Bring salted water to a boil and cook pasta 1 minute less than al dente.
- Heat butter and olive oil in a skillet, cook olives and garlic until fragrant.
- Remove from heat, stir in lemon juice, and reserve 1 cup of pasta water.
- Drain pasta, return the skillet to medium heat, and toss pasta with the reserved water until coated and al dente.
- Add parsley, black pepper, and adjust seasoning.
- Serve with optional shaved cheese.
Notes
- Taste and adjust salt cautiously, as olives are naturally salty.
- For added creaminess, stir in a tablespoon of vegan cream or cashew butter.
| Nutrition | Value |
| Calories | 343kcal |
| Carbohydrates | 58.4g |
| Fibre | 2.9g |
| Fat | 7.4g |
| Protein | 10.2g |
Variations That Will Help You Customize Your Dish!
- Add Veggies: Mix in roasted zucchini, sautéed mushrooms, or artichoke hearts for extra flavor and texture.
- Go Creamy: Blend in a dollop of vegan cream cheese or coconut cream for a richer sauce.
- Herb Twist: Swap parsley with fresh basil, dill, or oregano for a unique herbal profile.
- Citrusy Boost: Use lime juice or orange zest instead of lemon for a different tangy note.
- Nutty Topping: Sprinkle toasted pine nuts, almonds, or crushed walnuts for added crunch and depth.
