Tangy Pasta

“Tangy Pasta”

“Tangy Pasta” is a easy to make pasta recipe tossed with loads of fresh vegetables, olive oil, olives, garlic, tomatoes and a dash of cream cheese.
Well the addition of Cream cheese was by accident as once when I was making the Pasta some how I added a bit more of the tomato paste and to rectify the mistake the best option I could think was of cream cheese as that was handy. Since then I have included it in this recipe.
Well here’s the simple recipe for Tangy Pasta…..make it for lunch or dinner this recipe is sure to please all.


Pasta, uncooked – 1cup
Tomato, cubed – 1 medium
Mix bell pepper, cubed – 1 cup (Red, Green, Yellow,Orange)
Broccoli, florets – 1 cup
Onion, cubed – 1 medium
Garlic, sliced – 2 cloves
Black olive, sliced – 1 tablespoon
Green olive,sliced – 1 tablespoon
Tomato, puree /paste – 1 tablespoon
Cream cheese, cheddar – 1 1/2 tablespoon
Black pepper, crushed – 1/2 teaspoon
Olive oil – 2 tablespoon
Salt to taste


Cook pasta following the instructions on the packet. Drain and reserve 1/2 cups of the pasta stock for later use. Rinse the pasta in cold water, this will avoid the pasta from over cooking and also from sticking to each other. I have used the the regular macaroni, but a variety of pastas are available in the super markets you could use any of your choice.

Heat Olive oil in a pan and add the sliced garlic, fry or a  minute and add the cubed onions, fry for 2 minuets.

Add the broccoli and fry for 2-3 minutes, add the tomatoes fry for another minute or two and the bell peppers. Season with salt and crushed black pepper.

Mix well and cook the vegetables for 2 minutes and add the tomato paste. Mix well ensuring that all the vegetables are well coated with the tomato paste. At this stage if you feel the vegetables are very dry you could add some of the reserved pasta stock. Do not over cook the vegetables as we want them to be crunchy.

Add the cooked pasta along with the sliced black and green olives. Mix well so that the pasta and the vegetables blend well and are coated with the sauce.

Reduce the heat and cook for a minute or two, turn off the heat add the cream cheese give it a good stir ensuring that the cheese and pasta blend well.

Serve hot and just watch them disappear 🙂


I have used what ever vegetables were available with me but you could always add mushrooms, baby corn, or for the meat lovers some shredded chicken or even shrimps.
While adding salt do keep in mind and go slow on salt as the recipe includes cream cheese and olives, which also contains salt too.

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