A simple, classic Mediterranean pasta dish with artichoke hearts, olives, tomatoes, fresh herbs and olive oil, finished with vegan Parmesan cheese. You can make this in less than an hour, prep to table.
1 pound whole wheat pasta (farfalle/bow-tie recommended, but spaghetti would work too)
1/3 cup + 1 Tbsp extra virgin olive oil, divided use
4 garlic cloves, 2 minced & 2 thinly sliced
1/2 tsp crushed red pepper flakes
1/2 medium onion, thinly sliced
1/4 cup dry white wine
1 can artichoke hearts, drained, rinsed and quartered – or 8 oz. frozen quarters, thawed in cold water and drained
1/3 cup pitted kalamata olives, chopped
1 pint cherry or grape tomatoes, halved
Zest of 1 lemon, grated
1/4 cup grated vegan parmesan, plus more for serving and garnish (Follow Your Heart brand recommended)
1/2 cup fresh basil leaves, torn
1/3 cup chopped flat leaf parsley
1 tsp coarse sea salt + more to taste
Freshly ground black pepper
1 tsp. fresh lemon juice
Cook pasta in boiling salted water until al dente; rinse in hot tap water and drain. Reserve 1/2 cup of cooking water.
Heat 1/3 cup oil in large sauté pan; cook onion, garlic, 1 tsp salt, black pepper until onion is soft, 3 to 4 minutes then add red pepper and cook for 1 minute. Add wine and let alcohol evaporate.
Stir in artichoke hearts and cook for 3 minutes. Add olives and half the tomatoes and cook until tomatoes start to break down, about 3 to 4 minutes. Lower heat to medium low. Add drained, cooked pasta to skillet and combine well with cooked onion/tomato/artichoke mixture. Then add in remaining tomatoes, cheese, 1 Tbsp olive oil, lemon zest, lemon juice, basil and parsley and toss to combine. Remove pan from heat. Adjust consistency with pasta water if needed and adjust seasoning. Serve with additional grated vegan parmesan.