Vegan Mediterranean Pasta
Discover how to make vegan Mediterranean pasta! A quick, healthy, and flavorful recipe packed with fresh veggies and vibrant Mediterranean flavors.
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
Instructions
- Boil a large pot of generously salted water. Add the pasta and cook it to al dente, following the package directions. Drain and set aside.
- Heat a bit of olive oil in a big skillet over medium heat. Stir in the minced garlic and cook for about a minute, or until it becomes fragrant.
- Add the red onion and cherry tomatoes to the skillet. Sauté until the onions soften and the tomatoes blister, about 5 minutes.
- Lower the heat and stir in the cooked pasta, Kalamata olives, artichoke hearts, and spinach. Lightly mix everything until the spinach starts to soften.
- Drizzle with fresh lemon juice and sprinkle with basil, oregano, salt, and pepper. Toss well to combine.
- Plate the pasta and garnish with vegan feta cheese or nutritional yeast if desired. Serve warm and enjoy!
Notes
- Customization: Add chickpeas or tofu for extra protein.
- Oil-Free Option: Sauté the vegetables with vegetable broth instead of olive oil.
- Leftovers: Place in an airtight container and refrigerate for up to three days.
- Serving Suggestion: Delicious as a main course or paired with a fresh green salad.