Vegan Green Olive Pasta Sauce Recipe
This vegan green olive pasta sauce is a zesty, savory delight that comes together effortlessly with minimal ingredients. Briny green olives, fresh garlic, and a splash of lemon juice create a vibrant sauce that perfectly clings to pasta for a satisfying, flavor-packed meal.
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.