Vegan summer cold pasta with pea, cherry tomatoes and olives (onions and garlic free)

Pure diet | vegan recipe | Let's cook a nutritious and tasty vegan dish, and to maintain a eco-friendly and sustainable lifestyle.
Pure diet | vegan recipe | sustainable lifestyle

Portion: 2

Prep time:15 minutes

Cooking time: 15 minutes

Total time: 30 minutes


140 g of RUMMO Penne Rigate

100 g of peas

75 g of cherry tomatoes

35 g of black olives

1/2 zucchini

1/2 bunch of basil

15 g of walnuts

12g of almonds powder

Salt and pepper


1. Bring the boiled water to a pot, add a pinch of salt, then add the peas in and boil for 2-3 minutes. Set aside.

2. Use the same pot and add more boiled water (if needed), add salt to the water and toss the pasta, cooking it according the instructions of package.

3. Cut zucchini into chunks and put it in the glass of the hand blender or in the food processor. Add the basil, almonds, salt, oil and a drop of olive oil/water. Blend until get a soft cream.

4. Cut the cherry tomatoes into quarters and coarsely chop the walnuts. Drain the pasta and toss with the zucchini cream, peas, cherry tomatoes, olives and walnuts. If it is too dry you can add a drizzle of oil or a little cooking water from the pasta. Season with salt and black pepper accordingly.

5. Serve warm or cold.

Enjoy your meal !

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