Artichoke and Sun-Dried Tomato Pasta Recipe (Vegan)
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This Vegan Artichoke and Sun-Dried Tomato Pasta is bursting with Mediterranean flavors and is cooked easily in a baking dish (noodles included)! It’s the perfect recipe for busy moms because it only requires 5 minutes of prep work and includes an easy cleanup!
One-dish meals are a godsend to busy moms, like me.
After a long day of work and then needing to quickly get dinner on the table, I love when there is minimal prep work and clean up and when dinner can be as hands-off as possible, so I can focus on my kids after school.
If you’re looking for an idea for dinner tonight, this easy pasta dish is here for you!
Some other one-pot recipes we love are One-Pan Orzo With Spinach and Feta, Sheet Pan Gnocchi With Roasted Zucchini and Chickpeas, and One-Pot Vegan Red Lentil Curry.
What You’ll Love About This Recipe
- Hands-Off – You can let the oven do most of the work for this recipe! With just 5 quick minutes of prep work, the oven does the rest.
- Easy – Cook the pasta together with all of the other ingredients in the oven for 25 minutes and you have an easy dinner recipe!
- Mediterranean Flavors – I’m all about the flavor – I mean, food is meant to be enjoyed, right?! I love all of the Mediterranean flavors in this dish like the sweet tang of the sun-dried tomatoes, artichoke hearts, and dry white wine. This is one delicious pasta dish, that’s for sure!
Recipe Ingredients
You’ll need the following ingredients to make this Sundried Tomato and Artichoke Pasta:
Ingredient Notes
- Pasta: You can use any pasta you’d like! If you use a pasta alternative, such as gluten-free pasta, just note that the cooking time may vary.
- Artichoke Hearts: I use a jar of marinated artichoke hearts and include the brine. You can use a regular can of artichoke hearts for this recipe as well. I also don’t even dice the artichokes – I dump it straight into the baking dish to save me time!
- Vegetable Broth: Other types of broth work here too, like chicken broth (if your family is not vegetarian).
- Wine: I recommend using a dry white wine in this recipe – something like a Sauvignon Blanc would do.
- Sun-Dried Tomatoes: I use a jar of sun-dried tomatoes that are oil-packed, but you can also use no-oil sun-dried tomatoes!
How to Make Artichoke and Sun-Dried Tomato Pasta: STEP-BY-STEP
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
STEP 1:
Add pasta, onion, portobello mushroom, artichoke hearts, and sundried tomatoes to a baking dish.
STEP 2:
In a bowl, mix almond milk, vegetable broth, white wine, salt, oregano, and thyme.
STEP 3:
Pour broth mixture over pasta and mix well, making sure pasta noodles are mostly covered in broth.
STEP 4:
Cover with aluminum foil and bake in the oven at 400 degrees Fahrenheit for 20-25 minutes, until pasta noodles are al dente. Cook time may vary based on the type of pasta that you use.
Recipe Tips & Tricks
- How to Serve to Kids – I don’t know about your kids, but my kids aren’t really into mushrooms, artichokes, or sun-dried tomatoes! So, I do one of two things:
- Scoop out just the cooked pasta for my kids (since the sauce is clear/blends into the pasta, it’s not noticeable) and serve a veggie, fruit, and a protein on the side.
- Before I add the dry pasta to the baking dish, I will reserve a little uncooked pasta and cook that regularly on the stove in water. Then, I just add olive oil or marinara sauce to my kids’ pasta and serve a veggie, fruit, and a protein on the side.
- Use a 9×13 Baking Dish – You want to be sure that the baking dish you use is big enough and deep enough to be able to disperse the noodles and have them mostly covered by broth so that they’ll cook evenly.
Storage & Reheating
- Fridge: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezer: Let the pasta cool completely and then transfer it to an air-tight freezer-safe container. I love to use Soupercubes Trays to freeze things like rice, pasta, and soup! Store the pasta in the freezer for up to 3 months.
- Reheating: When you’re ready to use the pasta, thaw it in the fridge overnight and reheat it, covered, in a baking dish in the oven at 350 degrees Fahrenheit for 15-20 minutes or until heated through. You can add some more vegetable broth to it to help it get its creaminess back.
Additions & Substitutions
Additions:
- Olives: Green olives or kalamata olives would be a lovely addition to this recipe and add to the wonderful Mediterranean flavors.
- Asparagus: Add chopped asparagus to get some more veggies, color, and flavor in!
- Fresh Basil: Fresh basil or fresh herbs would be delicious added on top after the pasta is done baking.
- Fresh Spinach: Add some spinach to get more greens and veggies into this recipe!
- Cheese: Feta cheese, Parmesan cheese, or mozzarella cheese (fresh mozzarella…yes, please!) would be really yummy if you’re diet allows for cheese.
- Protein: I like topping this vegan pasta recipe with roasted chickpeas! If you eat meat, like the rest of my family does, Italian sausage would go well with this dish.
Substitutions:
- Portobello Mushroom: You can use any mushroom you’d like here, such as crimini or shiitake.
- Vegetable Broth: You can sub chicken broth if your diet allows.
- Almond Milk: You can use any plain, unsweetened plant-based milk or regular milk, instead of almond milk.
- Pasta: You can use any pasta you’d like for this recipe, though a smaller pasta would probably work best – something like penne pasta. If you use a pasta alternative, such as gluten-free pasta, just note that the cooking time may vary.
- Wine: You can try swapping out the wine with 2 tablespoons of lemon juice and adding 1/4 cup more vegetable broth to the broth mixture.
What to Serve With Mediterranean Pasta
- Roasted chickpeas
- Plant-based Italian sausage or real Italian sausage (if you’re not vegetarian)
- A side salad
- A vegetable side dish such as Crispy Roasted Green Beans With Slivered Almonds
- Top with: Parmesan cheese, chopped walnuts, red pepper flakes, and/or fresh basil.
Frequently Asked Questions
Yes, you can! Simply swap out the pasta for gluten-free pasta. Note that cooking times may vary depending on what pasta you’re using.
I love topping my pasta with roasted chickpeas! I just cook them in the oven while the pasta is baking. You could also top the pasta with chopped walnuts or add plant-based sausage or white beans to the pasta bake. If you eat meat, Italian sausage or Italian turkey sausage would be good additions to the pasta for some protein.
If you have a picky eater at home, you’re not alone! I serve this pasta dish in one of two ways to my own kids: 1) scoop out just the cooked pasta for my kids (since the pasta sauce is clear/blends into the pasta, it’s not noticeable) and then I serve a veggie, fruit, and a protein on the side; or 2) before I add the dry pasta to the baking dish, I will reserve a little uncooked pasta and cook that regularly on the stove in water. Then, I just add olive oil or marinara sauce to my kids’ pasta and serve a veggie, fruit, and protein on the side. My rule is that if they want seconds of the pasta, they’ll need to have it with the sauce (because honestly, that’s all that’s left!).
Tools For This Recipe
- Mixing Bowl
- Baking Dish (be sure it’s big/deep enough to be able to disperse noodles and have them mostly be covered by broth)
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I hope you love this Artichoke and Sun-Dried Tomato Pasta! If you make it, be sure to leave a rating below so I know how you liked it! Enjoy!
Artichoke and Sun-Dried Tomato Pasta Recipe (Vegan)
Ingredients
- 1 pound bowtie pasta, (Farfalle pasta) or pasta of choice
- ½ small onion, finely diced
- 1 portobello mushroom, diced
- 12 ounce jar marinated artichoke hearts, (I include the brine and don't chop the artichoke hearts)
- ½ cup sun-dried tomatoes, (I prefer oil-packed sun-dried tomatoes)
- 1 ½ cups almond milk, plain and unsweetened (or milk of choice)
- 1 cup vegetable broth
- ¼ cup white wine, dry
- 1 ½ teaspoons salt
- ½ teaspoon oregano, dried
- ½ teaspoon thyme, dried
- Black pepper, to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Add pasta, onion, portobello mushroom, artichoke hearts (with the brine), and sun-dried tomatoes to a 9×13 inch baking dish.
- In a mixing bowl, combine almond milk, vegetable broth, white wine, salt, oregano, and thyme.
- Pour broth mixture over pasta and mix well, making sure pasta noodles are mostly covered in broth.
- Cover pasta with aluminum foil and bake for 20-25 minutes, stirring half way, until pasta noodles are al dente. Cooking time may vary based on the type of pasta that you use and your oven.