Olive & Dukkah Vegan Pasta: Mediterranean Fusion Recipe

Are you looking for tasty dukkah recipes? Try this olive and dukkah pasta — a simple, delicious Egyptian–Italian fusion that works well for vegetarians and vegans.

I first discovered dukkah at a spice-focused cooking class where we tore warm pitta, dipped it in oil, then into bowls of dukkah. The crunchy nut-and-seed mix stuck to the bread and packed a wonderful, moreish punch. Since then I’ve sprinkled dukkah on everything from salads and soups to pizza and, of course, pasta.

What is dukkah?

Dukkah is a blend of roasted nuts and seeds — commonly sesame seeds and hazelnuts — with whole spices such as cumin and coriander. The ingredients are toasted and then ground or crushed to make a fragrant, nutty seasoning that lends texture and spice to many dishes.

It makes an excellent finish for a light tomato-based pasta.

What ingredients do you need for dukkah pasta?

This simple vegan dukkah pasta uses everyday pantry ingredients:

• Pasta — any shape you prefer; spaghetti works nicely.
• Olive oil — for frying and to complement the Mediterranean flavours.
• Green pepper — sliced. You can swap in red, yellow or orange pepper if you prefer.
• Baby plum or cherry tomatoes — some left whole, some halved for juiciness.
• Garlic — thinly sliced and lightly fried for depth of flavour.
• Olives — green, black or a mix.
• Tomato purée — to build a quick sauce.
• Dukkah — store-bought or homemade; use your favourite blend.

How do you make dukkah pasta?

This dish is quick and easy — the sauce comes together while the pasta cooks.

1. Bring salted water to the boil and cook the pasta according to the packet instructions.

2. Meanwhile, heat olive oil in a large frying pan or wok. Add the sliced pepper and cook until it begins to blister, then add the sliced garlic and fry for a minute.

3. Add the tomatoes and cook briefly so they soften but retain their shape, giving bursts of juiciness when bitten. Stir in the tomato purée and a splash of the pasta cooking water to loosen the sauce.

4. Add the olives and most of the dukkah, reserving a little for serving. Drain the pasta and toss it into the sauce until well coated.

5. Serve immediately, sprinkled with the remaining dukkah for crunch and extra flavour.

Can you adapt the recipe?

Yes — the recipe is very adaptable. Swap or add vegetables such as peas, baby sweetcorn, aubergines or courgettes. For more heat, add chopped fresh chilli with the garlic. You can also experiment with different pasta shapes or olive varieties.

Where can you get dukkah?

Dukkah is much easier to find now than it used to be. Many supermarkets stock it, and it’s often available in health food stores and delis. Buying a ready-made blend is convenient, but homemade dukkah is quick to make if you want to tailor the nuts and spices.

Can you top this pasta with cheese?

This pasta is nicely balanced without cheese — the dukkah adds plenty of flavour and texture. If you do want cheese, a small amount of crumbled feta pairs best with the Mediterranean flavours, but it’s optional and the dish is delicious on its own.

Storing the leftovers

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or in a covered dish in the oven. The pasta also works chilled as a pasta salad, making it a good packed-lunch option.

More pasta recipes

If you enjoy quick, flavourful pasta dishes, try other vegan pasta recipes such as avocado spaghetti with chilli and lemon, harissa pasta with roasted vegetables, or a simple spicy tomato pasta for more midweek options.

Recipe