Easy Italian Recipes: The 3 Best Italian Recipes with Bertolli Olive Oil

Italian recipes are perfect to have in your cooking arsenal. They are the perfect indulgence and easy to make! Below, we’ve share the three best Italian recipes to whip up–all made with Bertolli Olive Oil. You don’t have to travel to Italy to get the authentic Italian cuisine you’re craving.

Spaghetti Squash Marinara

By Marianna Moore of  @mariannas_pantry

Ingredients:

• 1 spaghetti squash
• 2 tbsp Bertolli Extra Virgin Olive Oil
• 1 zucchini squash
• 1 can of diced fire roasted tomatoes
• 1 tbsp of coconut aminos
• 1 tbsp lemon juice
• 1 tbsp nutritional yeast
• 1/2 tsp salt
• 1 tsp rosemary
• 1 tsp basil
• 1 tsp oregano

Directions:

1. Cut the squash in half lengthwise and remove seeds.
2. Drizzle with 1 tbsp of Bertolli Extra Virgin Olive Oil and bake for 40-45 minutes at 475°F.
3. While cooking slice zucchini and add to a nonstick pan with a splash of water and steam for 5 minutes.
4. Once zucchini is tender, add the tomatoes, olive oil, coconut aminos, lemon juice, nutritional yeast and spices and evenly combine.
5. Let sauté on medium high heat for 10 minutes.
6. Remove sauce mixture from heat and cover.
7. When the squash is done cooking let it cool then peel the flesh out with a fork into a bowl.
8. Top squash with the desired amount of sauce and zucchini mixture.
9. Store leftover squash and marinara in an airtight container for up 4 days.

Crispy Mushroom Vegan Alfredo Pasta

By Alexa Soto of  @alexafuelednaturally

Ingredients:

• 8-12 cremini mushrooms
• 1/4 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp salt
• 3 tbsp egg replacer powder
• 1/2 almond milk
• 2-3 tbsp Bertolli Extra Virgin Olive Oil

Directions:

1. Gently brush your mushrooms with a damp paper towel to remove any dirt.
2. Slice mushrooms 1/2 an inch thick.
3. Grab three medium-sized bowls, and place the flour in one.
4. In another, combine egg replacer powder and 1/2 cup almond milk and whisk together until well combined.
5. In the last bowl place the panko breadcrumbs, garlic powder and salt. Mix well.
6. Place the mushrooms into the flour and coat well.
7. Dip into the vegan egg wet mixture, then the breadcrumbs and then place onto a plate.
8. To a pan over medium heat, add Bertolli Extra Virgin Olive Oil.
9. Keep on low to medium heat.
10. Place breaded mushrooms into the pan.
11. Gently turn them over after two minutes or until they are golden brown all over.
12. Repeat until all the mushrooms are cooked.
13. Place the mushrooms on a plate lined with a paper towel to soak up excess oil.
14. Lastly, sprinkle over a little salt while mushrooms are freshly hot.

Creamy Zucchini Sauce Pasta

By Lenny of  @vegamelon

Ingredients:

• 8 oz dry pasta
• 1 shallot, diced
• 3 cloves garlic, minced
• 1/2 tsp each: salt, black pepper, red chili flakes, thyme
• 3-4 medium zucchini (~600g)
• chopped 8 oz (~250g) mushrooms
• 2 tbsp miso paste
• 3 tbsp nutritional yeast
• 2-3 tbsp Bertolli Extra Virgin Olive oil

Directions:

1. Cook your pasta according to package instructions.
2. Drain and set aside.
3. Meanwhile, saute the shallot, garlic and aromatics in a large greased skillet.
4. Once fragrant, add in zucchini and mushrooms.
5. When the zucchini is caramelized (about 8 mins), remove the mushroom.
6. Transfer the mixture to a blender with all remaining ingredients.
7. Blend until creamy, then pour back into the skillet along with the cooked pasta.
8. Mix thoroughly and season with lemon juice to taste.