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
For added protein, top with: Pizza Tofu Crumbles and Walnut-Crusted Roasted Chickpeas!
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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