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Creamy (dairy free) Mediterranean Pasta



  • 1 jar of Savoury Mushroom Basil Sauce (500ml)
  • 1 package of Artisan Olivieri Tomato Caprese with Fresh Buffalo
    Mozzarella pasta
  • 250gr 1/2 cup diced pancetta pieces
  • 1 cup cherry tomatos
  • 1/4 cup black pitted kalamata olives
  • 1/4 cup thinly sliced red onion
  • 1/4 cup diced feta cubes Fresh basil sprigs for garnish


Bring 3-liter pot of water to boil. Add in pasta and cook for approximately 2 to 3 minutes only and drain. Heat Mushroom Sauce on a low simmer. In a nonstick pan, sauté pancetta for approximately 4-5 minutes until crispy and golden brown, add in the tomatoes and red onion, sauté until softened. Toss in pasta gently and fold in pancetta and tomatoes. Pour Fresco sauce over pasta and gently toss. Add in olives, feta cubes and gently fold in ingredients. Transfer to serving dish, add sprigs of basil for presentation.

NOTE: For dairy free option, remove feta cubes and replace with dairy free pasta
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