Vegan Mediterranean Pasta
This Vegan Mediterranean Pasta is packed with colorful mediterranean-inspired veggies for a fun and flavorful meal. Ready in about 30 minutes.
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
Calories: 385kcal | Carbohydrates: 67g | Protein: 20g | Fat: 6g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 1029mg | Potassium: 916mg | Fiber: 12g | Sugar: 4g | Vitamin A: 2701IU | Vitamin C: 28mg | Calcium: 138mg | Iron: 7mg