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!
Easy, delicious, and healthy. This Vegan Spinach Artichoke and Sun-Dried Tomato Pasta will quickly become a weeknight staple.
With the weather warming up, I usually gravitate towards pasta salads, but there’s something about a warm pasta dish coated in the summer produce always hits the spot.
While the fresh veggies and herbs are one of the main components, the cashew mozzarella is what really completes it. I specifically used Miyoko’s Creamery Organic Cashew Milk Mozzarella for this recipe, as it’s made with real ingredients and there is nothing funky in it. So be sure to check it out and grab some prior to making this pasta recipe.
No matter the season, this healthy vegan pasta recipe will hit the spot on a busy weeknight!
Why You’ll Love This Vegan Pasta Recipe
- Quick & Easy: Made in one pot & ready in 30 minutes or less.
- Balanced Meal: With the protein & carbs from the chickpea pasta, as well as the veggies, this is a well-rounded meal that’s satisfying & nutritious.
- Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Vegetables: Yellow onion, marinated artichokes, sun-dried tomatoes, and fresh baby spinach. Feel free to customize according to what you have on hand!
- Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
- Organic Vegan Mozzarella: Sliced thinly and tossed in the pasta. I used Miyoko’s Creamery Organic Cashew Milk Mozzarella.
- Organic Herbs + Condiments: Fresh basil, dried basil, dried oregano, fresh lemon, red wine vinegar, sea salt, and black pepper.
- Organic Penne Pasta: Essential! 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!
How To Make
- 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.
- 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.
- Serve. Divide between bowls and garnish with fresh basil and red chili flakes, if desired. Enjoy!
Tips for Making this Vegan Pasta Perfectly
- 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.
Storing & Reheating
As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the pasta cool completely before transferring to an air-tight glass container.
Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days.
Reheating. To reheat, transfer to a saucepan on the stovetop over medium heat, adding a little extra filtered water as needed until warm.
More Vegan Pasta Recipes You’ll Love
- Vegan Lemon Asparagus Pasta
- Vegan Beet Pasta
- Vegan Mushroom Stroganoff
- Vegan One Pot Pasta
- Vegan Baked Cream Cheese Pasta
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Spinach Artichoke and Sun-Dried Tomato Pasta
- 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
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
- 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.
- 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.
- 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.
Loved this dish for dinner. Quick and easy to make and delicious. And top it off it is healthy. Thank you.
So happy that this recipe was a win for you! Thank you so much for making it & leaving such a kind review! Xoxo.