Tomato, Courgette and Olive Pasta

Tomato, Courgette and Olive Pasta

Tomato, Courgette and Olive Pasta, One-Pot Vegan: Easy Vegan Meals in Just One Pot by Sabrina Fauda-Rôle. Photography by Rebecca Genet.


Bringing together classic dishes and fresh recipe ideas, One-Pot Vegan teaches you how to cook over 80 vegan meals in just one pot.

From weeknight essentials to gatherings and celebrations, there’s something for every occasion. Start your day with Banana and Almond Pancakes, try your hand at a speedy Gnocchi and Spinach Pasta, ready in just 15 minutes, and cook up a rather impressive Dried Tomato Risotto.

Filled with inspiration for simple, healthy, delicious vegan meals, One-Pot Vegan contains a wide variety of ingenious recipes, perfect for any night of the week.

If you are time-poor, stuck in a food rut, or simply hate doing the dishes, One-Pot Vegan is the book for you.

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Tomato, Courgette and Olive Pasta

Preparation: 10 minutes
Cooking time: 15 minutes

Serves 4

350 g (12 oz) linguini
500 g (1 lb 2 oz) cherry tomatoes
2 courgettes (zucchini), cut into fine strips
2 garlic cloves, thinly sliced
50 g (2 oz) black olives
1 pinch of chilli flakes
2 tablespoons olive oil
750 ml (25 fl oz/3 cups) water
1 pinch of salt
freshly ground black pepper
3 sprigs of basil, snipped, to serve
26 cm (10 in) casserole dish


Put all the ingredients in the casserole dish except for the basil and cook over a medium heat for about 15 minutes, stirring regularly. Serve with the snipped basil.

Recipe reprinted with permission from Hardie Grant Books.

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