Noodles & Olives
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Noodles & Olives

Noodles & Olives is a dish I created by trying to use up leftovers in the fridge. My kids ended up liking it so much we make it almost weekly now as a lunch. It’s a pasta dish with lots of black olives and some cheesy-type flavor, while still being gluten and dairy free.

Noodles & Olives:
1/2 lb Pasta
1/2 can Olives, diced/sliced
2 Tbsp Olive oil
2 Tbsp Milk/water
3 Tbsp Nutritional yeast
3/4 tsp Garlic powder
1/2 tsp Onion powder
1/4 tsp Salt
2 scoops Protein powder

About the Ingredients

For the pasta, we often use the gluten free “Banza” brand rotini, but penne is fun too because my kids like to poke their fork into the hollow noodles. We also use semolina pasta in a variety of shapes, but this option is not gluten free and may not work for some. Just use whatever pasta is your favorite!

The olives are just the cheaper black olives found at the grocery store, though substituting fancier olives would certainly be fine. The cans I buy are the same size as a 15 oz can of other food items, but on the olive can it lists “dry weight” as 6 oz rather than the actual weight (“NT WT”).

I use collagen protein powder to give this lunch another boost of protein, especially if I’m using gluten free pasta. I like having meat-free meals sometimes, but also still want a decent protein content.

Directions

Cook the pasta as directed, depending on your variety. Drain it quickly but no need to let it drip dry, we’ll be adding liquid anyway.

Add the oil and water and stir. Getting the noodles wet before adding the dry ingredients will help it not all clump together.

Now add all the rest of the ingredients and stir. Serve in bowls warm, or cold as leftovers is great too.

Noodles & Olives

Noodles & Olives

Print Recipe
Noodles & Olives
Total Time:30 minutes

Ingredients

  • 1/2 lb Pasta
  • 1/2 can Olives diced/sliced
  • 2 Tbsp Olive oil
  • 2 Tbsp Milk or water
  • 3 Tbsp Nutritional yeast
  • 3/4 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Salt
  • 2 scoops Protein powder

Instructions

  • Cook the pasta as directed, depending on your variety. Drain it quickly but no need to let it drip dry, we'll be adding liquid anyway.
  • Add the oil and water and stir. Getting the noodles wet before adding the dry ingredients will help it not all clump together.
  • Now add all the rest of the ingredients and stir. Serve in bowls warm, or cold as leftovers is great too.

Notes

For the pasta, we often use the gluten free “Banza” brand rotini, but penne is fun too because my kids like to poke their fork into the hollow noodles. We also use semolina pasta in a variety of shapes, but this option is not gluten free and may not work for some. Just use whatever pasta is your favorite!
The olives are just the cheaper black olives found at the grocery store, though substituting fancier olives would certainly be fine. The cans I buy are the same size as a 15 oz can of other food items, but on the olive can it lists “dry weight” as 6 oz rather than the actual weight (“NT WT”).
I use collagen protein powder to give this lunch another boost of protein, especially if I’m using gluten free pasta. I like having meat-free meals sometimes, but also still want a decent protein content.
Servings: 4

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