This quick tomato artichoke pasta is an easy vegan dinner with a fresh and simple sauce that comes together in the time it takes to cook the pasta – about 25 minutes from prep to table.
I’m a big believer in quick, tasty dinners because, let’s face it, most of the time, that’s what we’re looking for. Artichoke and tomato pasta has all this, plus you only need a few ingredients, and the method is super simple and foolproof.
If you’re looking for other quick pasta dinners, check out quick spaghetti arrabbiata, oil-free pasta al pesto, or chickpea sauce pasta.
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Table of Contents
Why You'll Love This Recipe
- 7 simple ingredients, including your choice of pasta.
- Made with healthy, plant-based ingredients and no added oil.
- The fresh flavors make this a delicious spring or summer dish or a quick lunch.
Ingredients and Substitutions
- Tomatoes. Cherry tomatoes, cocktail tomatoes, or other small tomatoes that can be poached whole are ideal for this recipe. Smaller tomatoes have the advantage of fewer seeds, too.
- Artichoke hearts. Look for canned, jarred, or frozen artichokes packed in water. Artichokes prepared with brine or oil significantly alter the flavor and texture of this recipe.
- Basil. A cup of fresh basil adds an earthy, peppery flavor. You could also use a blend of herbs, like a bit of parsley, oregano, or rosemary; however, I’ve never made this recipe without basil.
- Vegetable broth. The broth is used to poach the tomatoes. You can also use water with a pinch of salt and black pepper.
- Pasta. I usually use whole wheat spaghetti or fettuccine with this sauce, but you can use any type of pasta you have on hand, including gluten-free options.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
Mushrooms, added with the artichokes during cooking, are a tasty addition to this simple sauce. You can also add fresh chopped or frozen and thawed spinach.
Step-by-Step Instructions
Heat skillet or frying pan to medium-high heat. Add the tomatoes, garlic, and ½ a cup of vegetable broth. Cover the pot and simmer the tomatoes for 5-10 minutes until they soften and start to fall apart.
Stir in the artichokes and heat them through.
Add basil and lemon juice. Mix well.
Mix with cooked pasta.
Pro Tips
- Start the water for the pasta before cooking the sauce.
- Use a wide frying pan or skillet so the tomatoes lie in a single layer. This helps them cook evenly.
- Mash the tomatoes with the back of a spoon as they soften and break apart, releasing their juices.
Serving Suggestions
Before making the sauce, whip up a quick batch of cashew vegan parmesan to garnish this dish. It’s also delicious with baked hemp parmesan topping.
For an added boost of greens, prepare a simple leaf salad with whatever vegetables you have on hand. Top with crunchy air-fried croutons or a delicious salad dressing, such as avocado green goddess dressing, creamy vegan herb cashew ranch, or vegan honey mustard dressing.
Storage and Reheating
Store leftovers in an airtight container for 2 days. Fresh basil leaves, once chopped or torn, can lose their flavor. I don’t recommend freezing this sauce because the artichokes retain extra water. Once thawed, the sauce will be watery and less fresh and flavorful.
Reheat the sauce and pasta on the stove or in the microwave. If you’ve mixed the sauce with the pasta, add a little broth or water before reheating to prevent the pasta from clumping together.
Frequently Asked Questions
Thin, long pasta such as spaghetti or linguini goes well with fresh tomato sauce, but shaped pasta such as fusilli or small penne works well too.
You can add a few sundried tomatoes or semi-dried tomatoes to the sauce for a deeper flavor if desired. A teaspoon or two of sundried tomato paste would have a similar effect.
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👩🏻🍳 Recipe
Quick Tomato Artichoke Pasta
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Equipment
- 1 large skillet or frying pan
Ingredients
- ½ cup vegetable broth
- 3 cloves garlic - minced or pressed
- 4 cups cherry tomatoes
- 2 cups artichoke hearts - halved or quartered (see note 2)
- 1 cup fresh basil - leaves chopped or torn
- 1 tablespoon lemon juice - more if desired
- 8 ounces pasta - fettuccini or spaghetti
- salt and pepper to taste
Instructions
- Start the water for the pasta and cook it according to the package directions. When the water boils, add the pasta and cook until just tender (al dente).
- Add ½ a cup of vegetable broth to a frying pan or other wide-bottomed pan. Bring the broth to a slow simmer. Then, add the garlic and cherry tomatoes in a single layer. Cover the pan and simmer the tomatoes until they have softened and broken down, 5-10 minutes.
- Use the back of a wooden spoon to break a few of the whole tomatoes, then add the artichokes.
- Stir in the lemon juice and chopped basil, cooking for a minute. Taste and add more lemon juice or salt and pepper if desired.
- Once the pasta is done, drain it, then add it to the sauce. Mix well and serve warm.
Video
Notes
- A wide skillet or frying pan works best for this recipe, so you can poach the tomatoes in a single layer for even cooking.
- Use artichokes packed in water. Added brine or oil will change the flavor of this dish. Thaw and press excess moisture from frozen artichokes if using.
- I usually use whole wheat spaghetti or fettuccine with this sauce, but you can use any type of pasta you have on hand, including gluten-free options.
- Store leftovers in an airtight container for 2 days. Reheat in the microwave or on the stovetop, adding a bit of broth to prevent the pasta from sticking to the bottom of the pot.
- I don’t recommend freezing this recipe because the sauce becomes too watery after thawing.
- For a bigger tomato flavor, add a few sundried tomatoes or a teaspoon of tomato paste.As a garnish, I recommend 5-minute cashew parmesan or baked hemp parmesan cheese topping.
Nutrition
Nutritional information is an estimation only.
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Rachel
Loved this, so easy and tasty! I added roasted zucchini, so delicious.
Denise
Yahoo! So glad you enjoyed this, and what a great recipe for zucchini. Thanks for posting, it's much appreciated. 🙂