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Pasta à la Grecque

Preparation time: 10 minutes

 Cooking time: 15minutes

 Portion: 5-6 servings


2 tbsp. tbsp dried tomato oil (oil contained in canned dried tomatoes)

1/2 red onion (or 2 gray shallots) finely chopped

3 cloves of garlic, finely chopped

1/2 black Kalamata olives, chopped

5 sun-dried tomatoes in oil, drained, chopped

2 tsp chopped capers

2 cups chopped spinach

1 can of 796 ml diced tomatoes

2 tsp tomato paste

1 package of 285 g p.v.t  Greek style protein - 57Vegane

1 tsp dried oregano

Salt and black pepper, to taste

1/4 cup nutritional yeast

1/2 cup pasta cooking water

200 g of vegan feta

4 cups fusilli (or other short pasta, to taste)


Bring a pan of water with a pinch of salt to boil then cook the pasta following the manufacturer's instructions. While the pasta is cooking, reserve 1/2 cup cooking water. Drain then keep pasta aside.

Cut the vegetables. Heat a large, deep saucepan over medium-high heat with added dried tomato oil. Add the onion and garlic then brown for 2 minutes. Then add the black olives, dried tomatoes, capers and spinach, brown 1 minute. Finally add the diced tomatoes, tomato paste, Greek style protein, oregano, salt and black pepper as well as nutritional yeast and pasta cooking water. Mix uniformly.

Add the pasta and crumbled feta cheese. Toss again to coat. Adjust seasoning to taste then serve.