Are you a pasta lover? Do you prefer dishes, which are not only tasty, but also easy to prepare? The vegan garlic pasta with Artichokes is just perfect for you! The recipe bases on one of the most loved Italian pasta dishes called Penne Aglio e Olio. It looks very appetizing, tastes yummy and you can conjure this Pasta treat to a plate in almost no time.
Appetising look and yummy taste
The vegan garlic pasta with artichokes uses penne in 3 different colours. Together with the tasty ingredients, they do not only look and smell promising, they will give a lot of eating pleasure. The green of the Penne usually comes from spinach, the red from tomatoes. Penne Tricolore, the penne with 3 colors, vary the usual pasta flavor slightly.
The list of ingredients is not a long one, but you have several options for variations. Tricolore in the colors of Italy are one option. Instead of Penne, use spaghetti or fusili. Consider different penne, for example spelt penne, wheat- or gluten-free penne. Penne made from lentil or soy is another possibility. In addition to the enjoyment and variety of tastes, these give you a plus in proteins.
Pine nuts are ingredients of many wonderful italian dishes. If you run out of them or prefer almonds, you can use them perfectly for your vegan garlic pasta with artichokes. Garlic lovers add a bit more garlic, chili fans and everybody who likes it (a bit) hotter, can add chili to meet the individual taste.
For all pasta fans, Don’t-waste-your-taste offers you more yummy recipes based on pasta. My autumn recipe (you can eat all year around, naturally 😃) Creamy cashew and mushroom pasta or the probably most famous Italian pasta dish, vegetarian Spaghetti Bolognese. Buon appetito!
Vegan Garlic Pasta with Artichokes
Ingredients
- 250 g Penne Tricolore
- 190 g artichokes pickled
- 4 Tbsp olive oil
- 4 cloves of garlic
- 1 organic lemon
- 1 pinch of chili powder or flakes
- salt and pepper
- 0.5 bunch of fresh basil
- 3 Tbsp pine nuts
Instructions
- Cook the penne according to package information. Drain them.
- Meanwhile, toast the pine nuts in a large pan without oil until golden brown. Then remove and set aside.
- Slice the garlic. Finely grate the zest of the lemon.
- In the same large pot you cooked the penne, heat the olive oil over medium-high heat. Sauté the garlic slices in it for about 3 minutes. Then add the lemon zest, the chilli powder and the drained artichokes and sauté for another 2 minutes.
- Place the cooked and drained penne in the pan, toss in the oil and, if the pasta is cold, reheat. Season with salt and pepper.
- Sprinkle with fresh basil and pine nuts, serve and enjoy!
