Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Spinach Artichoke and Sun-Dried Tomato Pasta recipe in a bowl with a fork in it, sitting on a cutting board.

Vegan Spinach Artichoke and Sun-Dried Tomato Pasta 

  • Author: Christin Gillespie
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Description

This Vegan Spinach Artichoke and Sun-Dried Tomato Pasta recipe is a flavorful dish that only requires 30 minutes. Fresh veggies and protein-packed chickpea pasta, all get coated in cashew mozzarella. It’s the perfect easy and healthy vegan pasta recipe that will impress everyone at first bite!


Ingredients

Scale

Always opt for organic ingredients.

  • 1 small yellow onion, sliced & quartered
  • 1 bell pepper, sliced
  • 2 garlic cloves, minced
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp red chili flakes
  • Sea salt & black pepper, to taste
  • 8 oz. chickpea penne pasta, cooked
  • 2 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 1 cup marinated artichokes
  • ½ cup sundried tomatoes
  • 2 cups baby spinach
  • 4 oz. vegan mozzarella, sliced
  • Fresh basil, for toppings

Instructions

  1. Sauté. In a large dutch oven or pot, heat over medium heat, sauté the onions and bell peppers, for 5 minutes. Add the minced garlic and seasonings, cook for 1 minute, or until nice and fragrant.
  2. Add the Remaining Ingredients. Stir in the cooked pasta, vinegar, lemon juice, artichoke hearts, sun-dried tomatoes, spinach, and sliced mozzarella. Remove from heat & let sit for 3 – 4 minutes.
  3. Serve. Divide between bowls and garnish with fresh basil and red chili flakes, if desired. Enjoy!

Notes

​​Organic Noodles: Penne noodles can be swapped for any kind of pasta noodle that you have on hand!

Protein Noodles: To amplify the protein, I love using pasta noodles that are made with one ingredient – chickpea flour. They taste just like the real deal and it’s high in protein. My favorite brands are Tolerant and Chickapea!

Organic Vegan Mozzarella: I used Miyoko’s Creamery Organic Cashew Milk Mozzarella. It’s made with real ingredients and there is nothing funky in it.

Storage & Reheating: Transfer to an air-tight glass container in the refrigerator for up to 4 days. To reheat, simply transfer the pasta to a saucepan on the stovetop over medium heat, adding a little extra filtered water as needed until warm.

Keywords: vegan spinach artichoke and sun-dried tomato paste, vegan spinach artichoke pasta, healthy vegan pasta recipe