Easy Pasta Recipes: Top 5 Pasta Recipes with Bertolli Olive Oil

In the mood for some hearty and delicious pasta? The rich taste of olive oil is a perfect base for any pasta dish. If you’re looking for a quick dinner, look no further. Below we’ve picked our top five easy and healthy pasta recipes made with Bertolli olive oil. The Recipe is Simple. Give these a try!

Sundried Tomato Pasta

By Lauren McNeil of @tastingtothrive_rd

Ingredients:

• 500g of pasta
• 1/3 cup sundried tomato
• 2 cloves of garlic
• 3 tbsp of lemon juice
• 1/2 cup of water
• 3 tbsp nutritional yeast
• 2 tbsp Bertolli Olive Oil
• 1/2 cup hulled sunflower seed
• Sundried tomato mixture
• 2 large handfuls of spinach
• Salt and pepper to taste
• 1/3 cup of sliced sundried tomatoes (optional)

Directions:

1. Cook 500g of pasta as per package instructions.
2. Combine in a blender 1/2 cup of hulled sunflower seeds, 1/3 cup of sundried tomato, 2 cloves of garlic, 3 tbsp of lemon juice, 1/2 cup of water, 3 tbsp nutritional yeast and 2 tbsp of Bertolli Olive Oil. Blend the mix until smooth.
3. Once pasta is cooked, drain and combine with sundried tomato mixture, 2 large handfuls of spinach, salt and pepper to taste (and if of preference add 1/3 cup of sliced sundried tomatoes).

Easy Pesto Alfredo Pasta

By Alexa Soto of @alexafuelednaturally

Ingredients:

• 1 lb pasta noodle of choice
• 1 tbsp organic Bertolli Olive Oil  
• 1 cup prepared (vegan) pesto (you can use a store-bought one)
• 1 small yellow onion
• 3 cloves garlic
• 1 1/2 cups unsweetened cashew milk
• 2 tbsp nutritional yeast
• 1 tsp salt

Directions:

1. Cook 500g of 1 lb pasta noodle as per package instructions.
2. While pasta is cooking, sauté garlic and onions in 1 tbsp of Bertolli Olive Oil, garlic on medium heat for 6 minutes. Season with a pinch of salt.
3. Pour 1 1/2 cup of cashew milk  by reducing heat to low, cook for 3 minutes until milk begins to thicken, then add 2 tbsp nutritional yeast
4. Add pesto to the sauce and cook for an additional 5 minutes.
5. Once the pasta is cooked,  using tongs transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce.
6. Finish off with freshly cracked pepper and chopped fresh basil.

Cherry Tomato, Spinach & Basil Spaghetti

By Winnie Liong of @winniesbalance

Ingredients:

• 1 lb uncooked spaghetti
• 2 tbsp Bertolli®Extra Virgin Olive Oil
• 2 garlic cloves, minced
• 1 pint grape tomatoes
• 3-4 cups raw spinach
• handful of fresh basil
• crushed red pepper flakes

Directions:

1. Cook the pasta according to package instructions
2. While spaghetti is cooking, saute cherry tomatoes in Bertolli®Extra Virgin Olive Oil and the fresh garlic for 2-3 minutes. Then, turn off the heat and add in raw spinach to soften
3. When spaghetti is cooked and drained and place them, cherry tomato and add some spinach into a pot with 2 tbsp of Bertolli®Extra Virgin Olive Oil
4. Top up with fresh basil and red pepper flakes.

Thai Peanut Veggie & Noodle 

By Amy Wilichowski of @eatsbyames

Ingredients:

For the pasta:

• 3-4 cups uncooked pasta noodles
• a pinch of salt

For the veggies:

• 1/2 cup thinly sliced red bell pepper
• 1/2 cup thinly sliced yellow bell pepper
• 1 cup snap or snow peas
• 1/2 tbsp of Bertolli®Extra Virgin Olive Oil  

For the peanut sauce:

• 1/2 cup of unsalted/unsweetened peanut butter
• 2 tbsp fresh lime juice
• 1 tbsp sriracha (or hot sauce of choice)
• 1 tbsp honey
• 1 tbsp of Bertolli®Extra Virgin Olive Oil
• 3 tbsp water
• 1 1/2 tbsp fresh grated ginger
• 2 cloves minced garlic
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp apple cider vinegar

For the garnishes:

• 1/3 cup de-shelled peanuts
• A handful of fresh cilantro

Directions:

1. Cook the pasta (with the salt) per package instructions.
2. While the pasta is cooking, sauté the veggies in Bertolli®Extra Virgin Olive Oil on medium heat for 5 minutes or until soft.
3. While the veggies and pasta are cooking, blend together the peanut sauce ingredients until a smooth sauce has formed (about 2-3 minutes).
4. Once the pasta and veggies are done the cooking, toss everything together and garnish with the peanuts and cilantro.

Lemon Asparagus Pasta

By Mia Zarlengo of @bitesbymi

Ingredients:

• 1 8-oz box of pasta
• 1 bunch of asparagus
• 1/2 cup grated parmesan cheese
• 2 1/5 tbsp Bertolli Olive Oil
• 2 cloves of garlic (minced)
• juice of 1 lemon
• 1 tsp Italian seasoning
• sea salt
• black pepper

Directions:

1. Cook the pasta per package instructions.
2. While pasta is cooking, heat a large skillet with 1 tbsp of olive oil. once hot, add garlic until fragrant, about 30 seconds, then add asparagus pieces.
3. Add Italian seasoning, 1/4 tsp OF salt, and a few cracks of black pepper
4. stir to coat, and cook for 10-12 minutes
5. when pasta is done the cooking, stir in the juice of lemon,  add 1.5 tbsp of Bertolli olive oil, parmesan, salt and pepper to taste
6. Stir in asparagus and serve.

Enjoy!