Name: Vegan Mediterranean Pasta
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 tbsp kosher salt (for boiling water); 6 oz wholewheat pasta (angel hair or spaghetti); 0.5 cup pasta water (reserved from boiling); 3 tbsp extra-virgin olive oil (good quality); 4 clove garlic cloves (minced); 2 cup cherry tomatoes (halved); 1 can artichoke hearts (14 oz, quartered and chopped); 1 can black pitted olives (6 oz, sliced in half); 0.25 cup lemon juice (freshly squeezed); 1 tsp kosher salt (for sauce); 0.5 tsp black pepper ground (ground); 0.25 tsp red pepper flakes (for heat); 0.25 cup vegan parmesan cheese (grated); 0.25 cup italian parsley (chopped)

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

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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.