Vegetarian Recipes with Bertolli Olive Oil

Delicious vegetarian food doesn’t have to be complicated.

Try these three recipes with Bertolli Olive Oil and see just how simple vegetarian cooking can be.

Kale Pesto Cauliflower Gnocchi

By Adriana, of  @fitandwellmedgal

Ingredients:

Kale Pesto Cauliflower Gnocchi

• 2 cups kale, chopped
• Frozen cauliflower gnocci
• 1 cup fresh basil
• 1/4 cup frozen organic peas, (heated and cooled)
• ½ cup walnuts
• 1 teaspoon minced garlic
• 3/4 cup Bertolli Extra Virgin Olive Oil
• 1 tablespoon nutritional yeast or parmesan cheese (optional)
• Salt and pepper to taste

Directions:

1. Process ingredients except the olive oil in a food processor until blended
2. Drizzle in olive oil
3. Season with salt and pepper to taste
4. Store in the fridge
5. For the cauliflower gnocchi: Drizzle Bertolli extra virgin olive oil in a pan, heat to medium heat
6. Add frozen or thawed cauliflower gnocchi to the pan and cook 6-7 minutes, flipping and moving until crispy
7. Add pesto directly to the pan and toss the cauliflower gnocchi until fully coated
8. Add a few more bunches of kale and peas if desired
9. Serve with fresh parmesan or nutritional yeast and enjoy

Veggie Cavatappi Pasta

By Winnie Liong, of  @winniesbalance_

Ingredients:

Veggie Cavatappi Pasta

• 1 cup bell peppers, chopped
• 1/2 cup zucchini, quartered
• 5 teaspoons of Bertolli Extra Virgin Olive Oil
• 4 oz cavatappi pasta

Directions:

1. Nutritional yeast sauce:
   Mix together 1 cup nutritional yeast, 2/3 cup water, 2 tablespoons of Bertolli Extra Virgin Olive Oil, 1/4 teaspoon garlic powder, a dash of paprika, salt, and pepper to taste
2. Cook pasta according to instructions
3. Drain and toss in 1 tablespoon olive oil when done, then leave to the side
4. Preheat pan to medium heat with 2 teaspoons  Bertolli olive oil
5. Add in bell peppers, zucchini  – saute until soft & done
6. Add in the veggie mixture into the pasta
7. Toss in nutritional yeast sauce and toss to combine
8. Serve with extra sauce on top

Vegan Garlic Knots

By Francesca, of  @plantifullybased_

Ingredients:

Vegan Garlic Knots

• 16 oz pizza dough (homemade or store-bought)
• 2 tablespoons of Bertolli Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 10-12 leaves fresh parsley, finely chopped
• Red pepper flakes and salt to taste

Directions:

1. Preheat oven to 450F
2. Roll dough out into a large rectangle
3. Cut into 12 even strips
4. Form strips into knots and bakes in the oven for 11-13 minutes until golden brown
5. In a large bowl add the olive oil, garlic, parsley, red pepper flakes, and salt
6. Mix together
7. Once the garlic knots are golden, take them out of the oven and immediately toss in the olive oil
8. Toss until all are coated evenly and enjoy