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Antipasto Pasta “Vegan Dinner Delight” – serves 2-4 – By Olive the Best Team Member, Diksha Roopowa

Yields1 ServingPrep Time3 minsCook Time12 minsTotal Time15 mins

Dig into a delicious blend of vegetable flavour with this quick and easy Antipasto Pasta!
The chickpea pasta brings a nutty bite when used in vegetable-forward pasta dishes like this.

 250 g Mamma Nuccia Chickpea Pasta
 1 tbsp Olive the Best Basil Olive Oil
 1 Onion, thinly sliced
 320 g Sable & Rosenfeld Antipasto 12 Legumes
 2 tbsp Chopped Fresh Flat-Leaf Parsley Leaves
 ½ cup Parmigiano Reggiano, grated (available in-store at OIive the Best)
1

Cook pasta in a large saucepan of boiling, salted water until tender, following packet directions.
Drain. Return to pan.

2

Meanwhile heat oil in a saucepan over medium-high heat. Add onion. Cook for 2 to 3 minutes or until softened.

3

Bring to boil. Reduce heat to low. Simmer for 5 minutes or until sauce thickens.

4

Add sauce to pasta. Stir to combine. Top with parsley and cheese. Serve.

Nutrition Facts

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Serving size