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Vegan Mediterranean Pasta

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Author: Holly Gray


  • 3 large roma tomatoes seeded and chopped
  • 1/2 cup black olives pitted and halved or quartered
  • 6 ounces vegan feta cheese crumbled
  • 3 tablespoons capers drained
  • 3 tablespoons Italian flat-leaf parsley chopped
  • ground black pepper to taste
  • 12 ounces spaghetti pasta
  • 6 tablespoons olive oil
  • 3 tablespoons garlic minced


  • In a medium size mixing bowl, combine tomatoes, olives, feta, capers, and parsley. Season with black pepper, to taste, and set aside.
  • In a large pot, cook spaghetti according to package directions. Drain well and return pasta to the pot.
  • Meanwhile, in a small saucepan, heat olive oil over low heat. Add garlic and cook, stirring frequently, 1-3 minutes until soft and fragrant but not brown.
  • Pour garlic oil over the pasta and toss to coat.
  • Distribute pasta to serving bowls and top with desired amount of tomato and olive mixture.
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