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Creamy Vegan Mediterranean Pasta



  • 1 jar of La Dee Da Savoury Mushroom Basil Sauce
  • 1 500 gram package of penne or rigatoni pasta (Gluten free options are great too)
  • 3 Tbsp EVOO
  • 1 medium size red pepper, diced 1 cup cherry tomatoes (cut in 1/2)
  • 1/4 cup thinly sliced red onion 1/4 cup black pitted kalamata olives
  • 1/4 cup diced vegan feta Fresh basil sprigs for garnish


  1. Bring 3-litre pot of water to rapid boil.
  2. Add in pasta and cook for approximately 7-8 minutes for al dente.
  3. Heat La Dee Da Savoury Mushroom Sauce on a low simmer.
  4. In a nonstick pan, sauté diced peppers and red onion for approximately 4-5 minutes.
  5. Add in the tomatoes and red onion, sauté until softened.
  6. Toss in (drained) pasta gently and fold in veggies and cut tomatoes.
  7. Pour sauce over pasta and gently toss.
  8. Add in olives, vegan feta cubes and gently fold in ingredients.
  9. Transfer to serving dish, add sprigs of basil for presentation.
Kitchen Tip: For a dairy free option, remove feta cubes.

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