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Briny and herbaceous flavors of buttery Castelvetrano olives with fresh parsley, garlic, and a hint of lemon. This quick and easy restaurant-quality pasta is ready to serve in 30 minutes or less!

Green Olive Pasta

Briny and herbaceous flavors of buttery Castelvetrano olives with fresh parsley, garlic, and a hint of lemon. This quick and easy restaurant-quality pasta is ready to serve in 30 minutes or less!
5 from 5 votes
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Course: Main Course
Cuisine: Italian
Keyword: 30 minutes or less, dairy free, olives, pasta, quick and easy, vegan, vegetarian
Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Author: Holly Gray

Ingredients

  • 2 tablespoons vegan butter
  • 1 tablespoon olive oil
  • 1/3 cup shallot chopped
  • 3 cups Castelvetrano olives pitted and roughly chopped into large chunks
  • 1 tablespoon garlic minced
  • 1/4 cup + 2 tablespoons parsley chopped and divided
  • 2 tablespoons lemon juice
  • 1/8 teaspoon ground black pepper
  • 16 ounces long-cut pasta
  • 1/2 cup vegan Parmesan cheese
  • 1 tablespoon lemon zest

Instructions

  • Into a large skillet over medium-high heat, add the butter and olive oil. When the butter is melted, add the shallot and olives. Cook for 2 minutes, stirring frequently until the shallot is softened. Add the garlic and continue cooking for an additional 30 seconds.
  • Remove from heat then stir in the parsley, lemon juice, and ground black pepper. Set aside.
  • Cook the pasta according to package directions for al dente consistency, reserving 1 cup of the cooking water. Drain the cooked pasta and immediately return it to the hot cooking pot. Add the reserved pasta cooking water.
  • Pour the olive mixture over the pasta and toss to coat. Adjust seasoning to taste.
  • Sprinkle with parmesan cheese, remaining 2 tablespoons parsley, and lemon zest. Serve hot.
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