Name: Vegan Mediterranean Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz 225g pasta (whole wheat, gluten-free, or your choice); 2 tbsp extra virgin olive oil (or vegetable broth for oil-free); 3 garlic cloves (minced); 1 medium red onion (thinly sliced); 1 pint 300g cherry tomatoes, halved; 1 cup 150g Kalamata olives, pitted and sliced; 1 cup 150g artichoke hearts, chopped; 2 cups 60g fresh spinach or arugula; 1 tbsp fresh basil (chopped (plus extra for garnish)); 1 tsp dried oregano; 1 tbsp fresh lemon juice; Salt and pepper to taste; Optional: 1/4 cup vegan feta cheese or 2 tbsp nutritional yeast

Jump to Recipe Print Recipe

Tell me a little story about how I fell in love with vegan Mediterranean pasta. One busy weeknight, I was scrambling to assemble something healthy and delicious without spending hours in the kitchen. As I rummaged through my pantry and fridge, the idea of combining fresh Mediterranean flavours with pasta popped into my head. The result? A dish that was not only easy to make but also bursting with vibrant flavours and wholesome goodness. It quickly became a go-to recipe in my household, and I’m excited to share it with you!

This is it if you’re looking for a simple, healthy, and flavorful meal. This pasta will impress whether you’re cooking for yourself, your family, or even a dinner party. So, grab your favourite apron, and let’s get started!

Why You’ll Love This Vegan Mediterranean Pasta

1. Bursting with Fresh Flavors

When I first made this recipe, I was amazed at how the fresh ingredients combined so beautifully. The sweetness of cherry tomatoes, the salty bite of Kalamata olives, and the aroma of fresh herbs—it’s like a little Mediterranean getaway on a plate.

2. Quick and Easy to Make

I know how hectic life can get, so I love this recipe. It’s ready in just 30 minutes so that you can whip it up even on the busiest days. Plus, there’s something so satisfying about creating a delicious meal without the stress.

3. Healthy and Nutrient-Packed

I’m all about meals that taste amazing and make me feel good. This pasta has veggies and plant-based ingredients, so you get plenty of fibre, vitamins, and antioxidants in every bite.

4. Highly Customizable

What makes this recipe so great is how simple it is to customize! Need it gluten-free? No problem. Want to add some protein? Toss in some chickpeas or tofu. The possibilities are endless, and you can make it your own.

Ingredients for Vegan Mediterranean Pasta

I like to keep the ingredients fresh and simple when I make this dish. Here’s what you’ll need:

Pasta Options

Choose your favourite pasta: whole wheat, gluten-free, or classic semolina. I love using fusilli because it holds the sauce so well.

Fresh Vegetables

Cherry Tomatoes: These little gems add a burst of sweetness that’s just irresistible.
Spinach or Arugula: I often use whatever greens I have on hand. Both work beautifully here.
Red Onion: For a touch of mild, savoury flavour.
Artichoke Hearts: These add a tangy, tender, satisfying texture.

Flavor Boosters

Kalamata Olives: A salty, briny punch that ties everything together.
Garlic: Who doesn’t love the smell of garlic sautéing in olive oil?
Fresh Herbs: Basil, oregano, and parsley bring a fresh, aromatic finish.

Optional Toppings

Vegan Feta Cheese: I’ve recently discovered a great plant-based feta, a game-changer.
Nutritional Yeast: This is a must if you’re like me and love a cheesy flavour.

Seasoning and Dressing

Extra Virgin Olive Oil: A staple in my kitchen.
Lemon Juice: Adds a zesty brightness.
Salt and Pepper: To taste.

How to Make Vegan Mediterranean Pasta

Let me walk you through how I make this recipe. It’s so simple, you’ll be amazed.

1. Cook the Pasta

Begin by boiling a large pot of water with a pinch of salt. Cook your pasta according to the package instructions until it’s perfectly al dente. Drain and set it aside while you prepare the rest.

2. Prepare the Vegetables

While the pasta is cooking, heat a drizzle of olive oil in a large skillet over medium heat. Add minced garlic and let it sauté until it’s fragrant. (This step always makes my kitchen smell amazing!) Then, toss in the red onions and cherry tomatoes. Cook until the tomatoes start to blister and release their juices.

3. Combine and Toss

Turn down the heat and toss the cooked pasta into the skillet. Stir in the Kalamata olives, chopped artichoke hearts, and fresh spinach. Toss everything until it’s well combined, and the spinach wilted slightly.

4. Add Finishing Touches

Here’s where the magic happens. Drizzle the pasta with fresh lemon juice and a splash of olive oil. Sprinkle with fresh basil and oregano, and don’t forget to season with salt and pepper to taste. If you’re using vegan feta or nutritional yeast, now’s the time to add it. Trust me, these little extras take the dish to a new level.

Tips for the Perfect Mediterranean Pasta

I’ve made this dish so many times, and here are some tips that have worked wonders for me:

Choose Quality Ingredients

This recipe is all about fresh, vibrant flavours. High-quality olive oil, ripe tomatoes, and fresh herbs make a huge difference.

Add Protein

Sometimes, I like to add chickpeas or grilled tofu to make it more filling. It’s a great way to turn this pasta into a complete meal.

Make It Oil-Free

If you’re avoiding oil, you can sauté the veggies with a splash of vegetable broth instead. It’s just as delicious.

Store Leftovers Properly

I love making extra so I can enjoy it the next day. Store it in an airtight container in the fridge, and it’ll keep well for up to three days. It’s delicious cold as a pasta salad, too!

Pairing and Serving Suggestions

This pasta is so versatile, and here’s how I like to serve it:

Side Dishes : I often pair it with a fresh green salad or crusty whole-grain bread. It’s the perfect accompaniment.
Refreshing Drinks: A glass of lemon-infused water or iced herbal tea complements the Mediterranean flavours beautifully. If I’m feeling fancy, a light white wine works great, too.
Versatile Occasions : This dish has been a hit at potlucks, picnics, and even as a quick lunch for work. It’s one of those recipes that fits any occasion.
Transform Leftovers: Leftovers are never boring with this pasta. Add a handful of fresh spinach, a splash of olive oil, and maybe a sprinkle of nutritional yeast, and you’ve got a delicious chilled pasta salad.

FAQ About Vegan Mediterranean Pasta

Can I make this recipe gluten-free?

Absolutely! Just swap out the pasta for your favourite gluten-free variety. There are so many great options available, from rice-based to chickpea-based pasta.

What’s the best way to store leftover Mediterranean pasta?

Keep any leftovers in an airtight container and refrigerate for up to three days.

You can enjoy it cold as a pasta salad or reheat it gently on the stovetop with olive oil.

Can I use other vegetables in this recipe?

Of course! Don’t hesitate to get inventive with the vegetables you choose. Zucchini, bell peppers, or even roasted eggplant would work wonderfully.

How do I make this dish nut-free?

Skip the vegan feta cheese if it contains nuts, and opt for nutritional yeast or a nut-free plant-based cheese alternative instead.

Conclusion Vegan Mediterranean Pasta

There you have it—my go-to recipe for vegan Mediterranean pasta. It’s simple, healthy, and flavoured, and I know you’ll love it as much as I do. Every time I make this dish, I’m reminded how easy it is to create something truly delicious with just a handful of fresh ingredients.

Now it’s your turn! Try out this recipe and share your thoughts with me! Did you make any tweaks or add your twist? Share your thoughts in the comments below or tag me on social media with your creations. I can’t wait to see how you make it your own. Happy cooking!