Vegan Mediterranean Pasta
This breezy and healthy Mediterranean pasta is an effortless delight. A vibrant blend of citrusy lemon, juicy tomatoes, and hearty artichokes tossed with whole grain noodles, it offers an easygoing yet chic dinner solution. Perfect as a standalone meatless main or paired with your favorite vegan proteins.
Instructions
- 1
Boil a large pot of water with kosher salt (1 tbsp). Cook wholewheat pasta (6 oz) until al dente. Reserve pasta water (0.5 cup) before draining.
- 2
Mince garlic cloves (4 clove), halve cherry tomatoes (2 cup), roughly chop artichoke hearts (1 can), and slice black pitted olives (1 can) while the pasta cooks.
- 3
Heat extra-virgin olive oil (3 tbsp) in a large skillet over medium-high heat. Add prepared tomatoes, garlic, kosher salt (1 tsp), black pepper ground (0.5 tsp), and red pepper flakes (0.25 tsp). Sauté until tomatoes break down.
- 4
Add the cooked pasta, artichokes, olives, and lemon juice (0.25 cup) to the skillet. Toss and cook until heated through. Use pasta water (0.5 cup) to loosen the sauce if needed.
- 5
Remove from heat and sprinkle with vegan parmesan cheese (0.25 cup) and italian parsley (0.25 cup). Enjoy immediately.
Nutrition Facts
Per portion