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Gluten Free Green Olive & Herb Pasta

Pasta never gets old. Whether a weekend out or a weeknight at home, it’s one dish that stands the test of time. I can bet that you and your family enjoys it as much as me and mine. So, what do you do about pasta consumption when you’re gluten free? Zoodles and veggie noodles are an option, as are the many corn, rice, and chickpea based options on the market, but if you’re looking for the tastiest one I highly recommend Andean Dream Quinoa Pasta. It comes the clostest in texture and flavor to the good stuff – so much so, that after  my fiance ate this dish he thought I gave him a pass and let him eat the real deal pasta!

This combo of parsley and olives with garlic is absolutely delicious. You can add in any vegetable you’d like, we went with cauliflower but next time I will try it with asparagus and cherry tomatoes.

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Gluten Free Green Olive & Herb Pasta 

Serves 4 

1 cup castelvetrano or mild green olives, drained and pitted
1 cup roughly chopped fresh parley, washed and patted dry
2-3 cloves garlic, peeled (if you love garlic, feel free to add more!)
1/2 cup extra virgin olive oil plus additional drizzle
red chili flakes
pinch sea salt
1 pound vegetable of your choice, I used cauliflower florets. You could also use diced asparagus, use whole cherry tomatoes, chopped spinach, or small romanesco florets
1/2 cup almonds, toasted and roughly chopped
Grated Parmesan Reggiano or Parmela Vegan Parmesan Cheese
Fresh cracked black pepper


Prepare the green sauce by adding drained and pitted green olives, parsley, garlic, and olive oil to a blender or food processor. Pulse until consistency of pesto, not completely smooth but not quite chunky. Set aside.

Cook pasta according to package directions.

In a large saute pan or skillet, add drizzle of olive oil, pinch of sea salt and pinch of red chili flakes. Add vegetables of your choice and sauce, tossing frequently until al dente approx. 3-5 minutes (depending on how done you like your vegetable). When cooked how you like, add the green olive and herb sauce and toss with vegetable(s). Add in pasta, toss to coat.

Top finished pasta in toasted, chopped almonds and parmesan cheese. Finish with a crack of black pepper. Serve immediately.




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