Artichoke and Sun-Dried Tomato Pasta Recipe (Vegan)
This Vegan Artichoke and Sun-Dried Tomato Pasta is bursting with Mediterranean flavors and is cooked easily in a baking dish (noodles included)!
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 9x13 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.
Notes
Fridge: Store leftovers in an airtight container in the fridge for 3-4 days.
Serving to Kids: See notes under "Recipe Tips & Tricks".
Calories: 704kcal, Carbohydrates: 81g, Protein: 15g, Fat: 33g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 2128mg, Potassium: 558mg, Fiber: 11g, Sugar: 10g, Vitamin A: 3574IU, Vitamin C: 76mg, Calcium: 176mg, Iron: 4mg
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