Whole Wheat Pasta with Roasted Vegetables and Olives from Nava Atlas

by on September 8, 2007
FavoriteLoadingAdd to Recipe Box

Wow! I’m overwhelmed by the number of people who left a comment in hopes of winning a copy of Vegan Express! In all, there were 231 guesses, 67 of which were correct. Congratulations to those of you who recognized my style (or possibly the serving dish, which has appeared here before holding Spicy Grapefruit Coleslaw). There were so many responses that I feel bad that I’m offering only one book, but don’t despair if you didn’t win; I’ll be holding other contests as the publication date nears, so you may win a copy yet.

The answer, if you haven’t guessed it from the title above, was the pasta dish. Though I also photographed the chocolate cake (which had the most amazing frosting), my photo of it is in the book but not on the cover. You’ll have to buy (or win!) the book in order to get the recipes for the cake and kababs.

It took a while to copy all the names of the 67 correct guessers to paper, cut them apart, and fold them up. Here to announce the winner of the free book is my daughter E, who helped with the folding and picked the winning ballot:

E chooses the winner

Congratulations to Linda! I’ll be pre-ordering your book as soon as you send me your address.

But here’s a special treat for everyone: Nava has graciously allowed me to post the full photo of the pasta dish as well as the recipe. Though I loved all of the recipes I made from the book, this one was one of my favorites (note the eggplant and Kalamata olives–two ingredients I love). I used a light colored spelt pasta, which was absolutely delicious, but rice pasta would make a great gluten-free substitute. I hope you enjoy this preview of the book!

Whole Wheat Pasta with Roasted Vegetables and Olives

Just a reminder that Nava previously posted the recipe and photo for her Sweet and White Potato Salad with Mixed Greens, also from Vegan Express. Be sure to check it out if you missed it.

Leave a Comment

Thanks for visiting my site! All comments are read and appreciated, and if you have a question, I will try to respond within a couple days. Note: If you are leaving a comment for the first time, it will be held for moderation. Be patient and it will appear as soon as I have a chance to approve it.

Want to have your photo alongside your comment? Sign up for a Gravatar!

{ 6 comments… read them below or add one }

1 lea January 17, 2011 at 9:04 am

You were right Susan, this was totally worth the effort! Absolutely Delicious!


2 Linda Lewis January 22, 2011 at 11:49 am

Hi Susan,

Excited to see the cookbook! My question is are the recipes low fat or fat free? I try to follow the McDougall plant base dietd as much as I can. Of course I cheat sometimes but it has made me so healthy and slimmer.



3 SusanV January 22, 2011 at 12:42 pm

Linda. the recipes aren’t fat-free, but they’re generally fairly low fat and very easy to convert. Anywhere they call for sauteing in oil, I do it without. Take a look through the book on Amazon and see if you think you can adjust enough of the recipes to be worth it to you.


4 Alicia Jackson January 26, 2011 at 9:31 pm

Delicious! Susan I just started cooking your recipes last week, and every single one has been a hit. I carmelized the onions instead of roasting them and added a few sprinkles of nutritional yeast to top it off as well. Thank you for helping me create vegan food that my husband will actually eat! 🙂


5 Mari-Ann September 9, 2011 at 6:16 pm

I keep wondering why your site is Fat Free when you use so much oil!
Olive oil and oil cured olives.
I’m trying to follow an oil-free diet and your site is recommended. I know I can make the recipe without the oil but that’s not the point of being FAT FREE!


6 SusanV September 9, 2011 at 6:21 pm

This recipe was contributed by someone else. 99.9% of the recipes on this blog contain no oil.


{ 2 trackbacks }

Previous post:

Next post: