This Vegan Mediterranean Pasta is packed with colorful mediterranean-inspired veggies for a fun and flavorful meal. Ready in about 30 minutes.
Pasta night does not have to have the same old boring flavors!
Personally, I love the fresh and diverse flavor profiles that you typically find in Mediterranean foods. Like falafel? I mean, come on. I like Mediterranean flavors so much, I turned them into nachos.
So why not also make a pasta version? This Vegan Mediterranean Pasta is a simple pasta dish with tons of veggies and lots of flavor!
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Why I love this Vegan Mediterranean Pasta
- Dietary needs - this pasta dish is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. Using chickpea pasta, it's also high in protein and fiber.
- Quick and easy - this dish comes together in about 30 minutes, perfect for weeknight dinner
- Fresh, veggie-forward recipe - with a variety of flavors from Mediterranean inspired veggies, this dish is bursting with flavors and textures
Ingredient Notes
- Spaghetti: I used a bean-based pasta for extra protein
- Shallots: you can also use a small onion
- Garlic
- Herbs & Spices: oregano, thyme, dill, salt, & pepper
- Lemon Juice: a bit of acid helps brighten up the flavors of this dish
- Spinach: I used fresh spinach, but you could throw frozen spinach into this dish! Cook long enough to ensure the spinach is thoroughly warmed
- Artichokes: I like to buy artichokes soaked in brine/water to avoid added oils
- Cherry Tomatoes
- English Cucumber: baby cucumbers could also work here
- Kalamata Olives: feel free to omit the olives if you don't like them!
- Parsley: I mostly used dried herbs, but I like the bright flavor that you get with fresh parsley
- For topping: vegan feta, fresh parsley, toasted pine nuts
How to make Vegan Mediterranean Pasta
Step 1. Cook the pasta according to the package directions. Reserve ½ cup pasta water.
Step 2. Heat a large pot over medium heat. Add the shallots, garlic, oregano, thyme, salt, and pepper. Cook 3-5 minutes, using a splash of pasta water to prevent sticking, until the shallots are starting to soften.
Step 3. Add the cooked pasta, ¼ cup of the pasta water, and lemon juice to the pan and toss until pasta is evenly coated. Add more pasta water as needed.
Step 4. Add in the spinach, artichokes, tomatoes, cucumbers, olives, and fresh parsley to the pan. Toss well, then cover and cook another 3-5 minutes to wilt the spinach.
Step 5. Serve with a garnish of vegan feta, fresh parsley, and pine nuts.
FAQ & Expert Tips
I used spaghetti pasta - another long pasta like linguine would work well. But short pastas would also be great a penne, rotini, or farfalle pasta would be perfect
This pasta will last in the fridge for up to a week. Store in an air-tight container.
Feel free to reheat in the microwave or quickly heat on the stove. You can add a splash of water to help re-hydrate the dish.
Recipe Prayer
Thank you God for this meal. Thank you for making food that has beautiful colors and unique flavors for us to enjoy. We love the beauty of your creation. Amen.
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📖 Recipe
Vegan Mediterranean Pasta
Ingredients
- 12 Ounces Spaghetti I used a bean-based pasta for extra protein
- 2 Medium Shallots sliced
- 4 Cloves Garlic minced
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Dried Dill
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- ½ Cup Pasta Water
- ¼ Cup Lemon Juice
- 3 Cups Spinach
- 1 Cup Quartered Artichokes in water drained (~14.5 oz jar)
- 1 Cup Halved Cherry Tomatoes
- ½ Cup English Cucumber sliced and quartered
- ⅓ Cup Kalamata Olives halved
- ¼ Cup Fresh Parsley roughly chopped
- For topping: vegan feta, fresh parsley, toasted pine nuts
Instructions
- Cook the pasta according to the package directions. Reserve ½ cup pasta water.
- Heat a large pot over medium heat. Add the shallots, garlic, oregano, thyme, salt, and pepper. Cook 3-5 minutes, using a splash of pasta water to prevent sticking, until the shallots are starting to soften.
- Add the cooked pasta, ¼ cup of the pasta water, and lemon juice to the pan and toss until pasta is evenly coated. Add more pasta water as needed.
- Add in the spinach, artichokes, tomatoes, cucumbers, olives, and fresh parsley to the pan. Toss well, then cover and cook another 3-5 minutes to wilt the spinach.
- Serve with a garnish of vegan feta, fresh parsley, and pine nuts.
Nutrition
Nutrition information is an estimate.
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