Mediterranean Pesto Pasta with Spinach, Mushrooms & Olives

Name: Mediterranean Pesto Pasta with Spinach, Mushrooms & Olives
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 250 g pasta (any type, dried or fresh); 1 tbsp olive oil; 1 white onion, chopped; 1 garlic clove, minced; 1 tsp paprika; 1 tsp cayenne pepper; 1 punnet button mushrooms, sliced; ½ cup white wine (optional); 1 tsp mixed herbs; 1 bunch spinach, shredded into strips; 6 sun-dried tomatoes or 15 cherry tomatoes, halved; Juice of ½ lemon (about 1 tbsp); Salt and black pepper to taste; 15 Kalamata olives, pitted and halved; 2 tbsp nutritional yeast (optional); ½ – ¾ cup basil pesto (adjust to taste); ½ avocado, sliced (for garnish)

March 16, 2026

Mediterranean pesto pasta with mushrooms, spinach, olives and avocado.

This Mediterranean pesto pasta is vibrant, savoury and full of comforting flavour. Tender pasta is tossed with sautéed mushrooms, spinach, sun-dried tomatoes and olives, then coated in fragrant basil pesto for a dish that feels both hearty and fresh.

The garlic, paprika and cayenne build a warm flavour base, while lemon juice brightens the entire dish. Mushrooms add richness, spinach brings freshness, and olives deliver that signature Mediterranean depth.

It’s a perfect crowd-pleasing pasta recipe that works beautifully for weeknight dinners, gatherings or meal prep.

Mediterranean Pesto Pasta with Spinach, Mushrooms & Olives

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author

Healthythandi

Servings

Prep Time

15 minutes

Cook Time

45 minutes

A flavourful Mediterranean pesto pasta with mushrooms, spinach, olives and lemon.

Ingredients

Pasta

250 g pasta (any type, dried or fresh)

Aromatic Base

1 tbsp olive oil
1 white onion, chopped
1 garlic clove, minced
1 tsp paprika
1 tsp cayenne pepper

Vegetables

1 punnet button mushrooms, sliced
½ cup white wine (optional)
1 tsp mixed herbs
1 bunch spinach, shredded into strips
6 sun-dried tomatoes or 15 cherry tomatoes, halved

Flavour Enhancers

Juice of ½ lemon (about 1 tbsp)
Salt and black pepper to taste
15 Kalamata olives, pitted and halved
2 tbsp nutritional yeast (optional)

Sauce & Garnish

½ – ¾ cup basil pesto (adjust to taste)
½ avocado, sliced (for garnish)

Method

Cook the Pasta

Bring a pot of salted water to a boil and cook the pasta according to the package instructions.
Drain and set aside.

Build the Flavour Base

Heat olive oil in a large pan or wok over medium heat.
Add the chopped onion and minced garlic.
Sprinkle in paprika and cayenne pepper and stir until the onions soften and become fragrant.

Cook the Mushrooms

Add the sliced mushrooms, white wine and mixed herbs.
Cook until the mushrooms soften and begin to brown.

Add Vegetables

Stir in the spinach, tomatoes, lemon juice, salt and pepper.
Cook until the spinach wilts and turns bright green.

Add Olives and Nutritional Yeast

Add the Kalamata olives and nutritional yeast if using.
Stir to combine.

Combine with Pasta

Add the cooked pasta and basil pesto to the pan.
Toss everything together until the pasta is evenly coated.

Serve

Serve warm topped with sliced avocado.

Recipe Note

Sun-dried tomatoes add deeper flavour, while cherry tomatoes add freshness.
Adjust cayenne pepper depending on your heat preference.
Nutritional yeast adds a subtle cheesy flavour but is optional.
Use good quality pesto for the best flavour.

Serving Suggestions

This pasta pairs well with:

A simple green salad
Garlic bread or sourdough
Roasted vegetables
Grilled mushrooms or tofu

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a pan with a splash of water or olive oil.

Back to recipe blog