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Fusilli with garlic and olive oil

You really can’t go wrong with a simple but flavour packed home cooked pasta and I love this recipe so much I’ve already made it twice this week! I used a whole wheat Fusilli, green olives, peperonata and Edo Premium extra virgin olive oil, all from Gourmet World and they have so many other vegan goodies too.

If you're looking for a really delicious and flavourful but easy recipe I hope you'll give this a try.


Serves 2

1/4 cup Edo Premium Olive Oil

3 garlic cloves, minced

1/4 cup pitted green olives, sliced 1/4 cup peperonata

Whole wheat Fusilli for 2

1/2 lemon zest Handful fresh basil

Pinch of chilli flakes

Pinch of salt to taste

1/4 cup vegan parmesan cheese

1️ Bring a large pot of water to the boil and salt generously. Add the Whole Wheat Fusilli and cook according to packet instructions.

2️ While the pasta is cooking, add the olive oil to a pan on a low heat.

3️ Sprinkle the chilli flakes and add the garlic. Stir and cook for a minute or two until fragrant.

4️ Add the peperonata to the pan and stir through. Then add the olives and the lemon zest.

5️ Once the pasta is cooked, drain and keep some of the water. Add to the pan and sprinkle in the fresh basil leaves.

6️ Add a little of the pasta water and the vegan parmesan, stir through. Remove from heat and divide into two bowls. Serve with extra parmesan.


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