Pasta Provencal

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This dish brings together fresh flavors of peppers and basil, with salty notes from green olives, and a chewy texture from the beans and pasta. It’s a satisfying dish for any night of the week because the sauce will be done by the time the pasta is cooked and ready to drain.

vegan pasta provencal plant based recipe

Pasta Provencal

By May 28, 2014


  • 1 16 oz pkg - whole-grain spaghetti
  • 4 medium - garlic cloves, minced or pressed
  • 1 medium - red bell pepper, diced
  • 1/2 cup - white or red wine
  • 1 15 oz can - tomato sauce
  • 2 Tbs - dried herbes de Provence
  • 1/2 cup - green olives, drained and diced
  • 1 15 oz can - garbanzo beans, drained and rinsed
  • 3/4 cup - water
  • 8-10 medium - leaves of fresh basil, chopped


  1. Cook the spaghetti according to the package directions.
  2. Meanwhile, in a large sauce pan over medium heat, dry sauté the garlic and red bell pepper. Stir frequently for about 5 minutes, or until the pepper starts to brown.
  3. Stir in the wine, tomato sauce, herbes de Provence, olives, garbanzo beans, and water. Cook over medium heat, uncovered, for about 10 minutes.
  4. Using a potato masher or similar tool, lightly mash some of the garbanzo beans.
  5. Stir in the basil. Salt to taste.
  6. To serve: Swirl a serving of the drained pasta into the sauce, plate it, and add extra sauce on top.

Nutrition Information

Nutrition (per serving): 546 calories, 73% calories from carbohydrates, 15% calories from protein, 8% calories from fat, 18.5g fiber.

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