Mediterranean Pesto Pasta with Spinach, Mushrooms & Olives

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

Healthythandi

Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Cuisine

Mediterranean

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

Mediterranean Pesto Pasta with Spinach, Mushrooms & Olives

Ingredients

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    • 250 g pasta (any type, dried or fresh)

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

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    • 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

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

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

    Method

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

      2. Drain and set aside.

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      1. Heat olive oil in a large pan or wok over medium heat.

      2. Add the chopped onion and minced garlic.

      3. Sprinkle in paprika and cayenne pepper and stir until the onions soften and become fragrant.

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      1. Add the sliced mushrooms, white wine and mixed herbs.

      2. Cook until the mushrooms soften and begin to brown.

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      1. Stir in the spinach, tomatoes, lemon juice, salt and pepper.

      2. Cook until the spinach wilts and turns bright green.

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      1. Add the Kalamata olives and nutritional yeast if using.

      2. Stir to combine.

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      1. Add the cooked pasta and basil pesto to the pan.

      2. Toss everything together until the pasta is evenly coated.

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      1. Serve warm topped with sliced avocado.
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