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Fusilli Provençale with Peppers and Olive Tapenade

Created for Garofalo by Sara Danesin, former MasterChef finalist. This recipe brings together soft tasty peppers and earthy tapenade. It’s a winning combination when mixed with the healthy whole wheat fusilli.

Fusilli Provençale with Peppers and Olive Tapenade Recipe: Veggie


320g Garofalo whole wheat fusilli

300g yellow and red peppers, thinly sliced

1 banana shallot, finely chopped

2 garlic cloves, crushed

4 tbsp olive oil

1/2 tbsp dry oregano

For the tapenade:

60g black olives, pitted

1 garlic clove

1 tbsp capers

2 tbsp olive oil


  • Place a large frying pan on a medium heat and add the olive oil, chopped shallot, garlic and oregano.
  • Sauté until soft and then add the strips of peppers. (The peppers will take a variable cooking time depending the size but expect a time between 15-20 minutes).
  • Whilst the sauce simmers, cook the pasta in boiling salted water for the time stated on the pack; the right cooking time for al dente whole wheat fusilli is 11 minutes.
  • For the tapenade, place the olives, capers, garlic and olive oil in a mini blitzer (or a pestle and mortar) and blitz/break down to a rough paste. Set aside.
  • When the pasta is cooked, drain well and pour into the pepper sauce. Mix well to coat the pasta and add the tapenade to finish.
  • Warm four plates and serve the pasta with a drizzle of olive oil and a sprinkle of oregano.
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