Black Olive Paste Fusilli
Ingredients
- Olive oil (for cooking)
- 1/2 tsp chili flakes
- 1/2 onion, diced
- 3 garlic cloves, minced
- 1 fistful spinach (washed)
- Salt and pepper, to taste
- 4 cups cauliflower florets
- 8 Brussels sprouts, halved
- 8 cremini mushrooms, sliced
- 3/4 cup cooked chickpeas
- 1/2 cup Turas Olive Paste
Instructions
- Cook the pasta:
- Boil fusilli in salted water according to the package instructions.
- Drain and set aside, reserving 1/2 cup of pasta water.
- Sauté the aromatics:
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Sauté diced onion and minced garlic until soft and fragrant (about 2 minutes).
- Cook the veggies:
- Add cauliflower florets, Brussels sprouts, and mushrooms to the skillet.
- Season with salt, pepper, and chili flakes. Cook for 8–10 minutes, stirring occasionally, until tender.
- Add spinach and chickpeas:
- Stir in the spinach and cooked chickpeas. Cook for 1–2 minutes, until the spinach wilts.
- Combine with pasta:
- Add the cooked pasta to the skillet and toss to combine.
- If the mixture seems dry, add a splash of the reserved pasta water.
- Finish with tapenade:
- Stir in the olive tapenade, ensuring everything is evenly coated.
- Serve:
- Plate the pasta and garnish with a drizzle of olive oil or extra chili flakes if desired.
Enjoy your hearty and flavorful fusilli veggie bowl!
