Quick Tomato Artichoke Pasta

5 from 1 vote

This quick tomato artichoke pasta is an easy vegan dinner that comes together in 25 minutes using plant-based ingredients and no added oil.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Diet: Vegan

Servings:

Calories: 305kcal

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.

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.