Print
Vegan Pasta with Artichokes

Mediterranean Pasta

  • Author: Alexandra Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: pasta, dinner
  • Method: Stove Top
  • Cuisine: Italian, American
  • Diet: Vegan

Description

Mediterranean Pasta with Artichokes, Capers and Sun-Dried Tomatoes! Ready in less than 30 minutes, this vegan pasta recipe is a must-save for busy weeknights. 


  • Author: Alexandra Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: pasta, dinner
  • Method: Stove Top
  • Cuisine: Italian, American
  • Diet: Vegan
  • Author: Alexandra Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: pasta, dinner
  • Method: Stove Top
  • Cuisine: Italian, American
  • Diet: Vegan
Scale

Ingredients

  • 12 ounces whole wheat linguine or spaghetti (or other preferred pasta)
  • 3/4 cup sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1/2 large white or yellow onion, sliced into 1/2 moons
  • 3 medium garlic cloves, sliced
  • 14 ounces canned artichoke hearts (or 1 package thawed from frozen), drained and chopped
  • 1/4 cup vegetable broth
  • 1 tablespoon capers
  • 1/4 cup white wine (or more broth)
  • 1/2 teaspoon red pepper flakes
  • handful fresh parsley or basil, finely chopped

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta until just under al dente, then drain, reserving 1/2 cup pasta water.
  2. In a separate bowl, add the sun dried tomatoes and 1/2 cup hot water. Let sit for about 10 minutes until the tomatoes rehydrate and plump up. Drain and slice into thin strips.
  3. In a large skillet, heat the olive oil over medium heat. Add the onion and a small pinch of salt. Cook for about 5 minutes until the onions have reduced, then stir in the garlic and cook another minute.
  4. Add the artichokes, sun-dried tomatoes, capers, wine, broth and red pepper flakes. Continue to stir, and cook for 10 minutes allowing the sauce reduce.
  5. Add the cooked pasta along with 1/4 cup reserved pasta water and toss for 1 minute to allow the pasta to finish cooking in the sauce.  
  6. Stir in the parsley and serve. 

Notes

I usually serve this with my dairy-free parmesan cheese, though regular parm also works. 

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge