Black Olive Tapenade Fusilli

As daylight gets shorter apparently so does my desire for bright and airy plates/bowls of food. Shifting into a different energy that only fall and winter bring.

This here BLACK OLIVE TAPENADE FUSILLI with roasted cauliflower, brussel sprouts, mushrooms, tiny cherry tomatoes and chickpeas was a mood.

I didn’t make the tapenade but you most certainly could and you could obviously swap it out for another pesto if olives aren’t your jam. I love the tangy earthy tapenade and dare I say it brought my vision for this dish to life.

Black Olive Tapenade Fusilli

This here black olive tapenade fusilli with roasted cauliflower, brussel sprouts, mushrooms, tiny cherry tomatoes and chickpeas is a mood.

Course Dinner

Cuisine Italian-Inspired

Keyword Black Olive Vegan Pasta, Plant-Based Olive Tapenade Pasta

Total Time 45

Servings

Author Teri-Ann Carty

Ingredients

1 bag fusili
olive oil
chili flakes
1/2 onion diced
3 cloves garlic minced
1 fistful spinach
salt and pepper
4 cups cauliflower florets
8 Brussels sprouts halved
8 cremini mushrooms sliced
3/4 cup chickpeas cooked
1/2 cup tapenade

Optional

vegan parmezan
cherry tomatoes

Instructions

Preheat oven to 400F.
Clean and halve Brussels and chop up cauli in bite sized pieces. Drizzle with olive oil salt and pepper. Bake for 25-30 minutes. Brussels don’t take as long as cauli so keep your eye on that.
Boil and salt water. Cook pasta till al dente. Reserve pasta water before draining.
Heat olive oil and chili flakes in large pan add onion and garlic.
Add mushrooms and cook until they start to soften. Add roasted veggies and chickpeas to pan. Toss to combine.
Add a fistful spinach and cooked pasta. Add 1/4-1/2cup tapenade and a splash or 2 of pasta water. Toss to combine.
Add more tapenade if desired. Season well. Finish with vegan parm, olive oil, sprouts, cherry tomatoes and chili flakes.