Can I use a different type of pasta?

Yes, the recipe suggests using your pasta of choice; whole wheat spaghetti was used in the example, but any pasta shape will work well with this sauce.

What can I use if I don't have dry white wine?

If dry white wine isn't available, you can easily substitute it with 1/2 cup of vegetable broth to achieve a similar depth of flavor in the sauce.

How should I store and reheat leftover Cherry Tomato & Artichoke Pasta?

You can refrigerate leftovers in an airtight container. To reheat, simply warm portions in the microwave until heated through, adding a splash of water if needed.

What kind of artichokes are best for this recipe?

The recipe calls for 1 cup of marinated artichokes (one 285 gr. jar), which should be drained, rinsed, and then sliced in halves or quarters before adding to the sauce.

1.3K Views 4 years ago

Cherry Tomato & Artichoke Pasta
[Vegan]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

Order with Instacart Download Our App

A vibrant bowl of Cherry Tomato & Artichoke Pasta, tossed with whole wheat spaghetti, topped with fresh basil, grated parmesan, and red chili flakes.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Cherry Tomato & Artichoke Pasta [Vegan]

Dairy Free

Vegan

Made with ripe cherry tomatoes and marinated artichokes, this pasta sauce comes together on the stove top in just 10 minutes. Authentically Italian and packed with flavour, the artichokes blend with the cherry tomatoes to give the sauce its richness.

Ingredients You Need for Cherry Tomato & Artichoke Pasta [Vegan]

Pasta of choice ( I used whole wheat spaghetti).
3 tbsps olive oil
2 cups (300 gr.) fresh, ripe cherry tomatoes
3-4 garlic cloves, grated
1 small cooking onion, chopped fine
1 tbsp tomato paste
1/2 cup dry white wine or vegetable broth
1 cup of marinated artichokes (one 285 gr. jar), drained, rinsed and sliced in two or quarters
4-5 basil leaves, chopped fine
1-2 tbsps cashew cream or cream of choice * see note
1/4 to 1/2 cup preserved pasta water
Salt & pepper, to taste
topping options: grated parmesan, red chilli flakes

Order with Instacart Download Our App

How to Prepare Cherry Tomato & Artichoke Pasta [Vegan]

Cook the amount of pasta that you need and according to package. With whole wheat pasta, I cook it 3 minutes above the recommended time. When done, preserve 1/2 cup of pasta water and set aside.
While the pasta cooks, heat up on stove top a deep skillet with olive oil.
Add the cherry tomatoes, garlic and onion and sauté on medium-high for one minute. Lower the heat and cover and cook mixing/sautéing often, for about 5-6 minutes.
Add the tomato paste and white wine or vegetable broth and mix. Add the artichokes and basil leaves and mix. Cover and cook for a few more minutes on medium heat.
When the tomatoes are very tender and cracked, use a potato masher to break them up further, allowing their juices to mix with the rest of the ingredients. You can keep some tomatoes whole or mash all of them. Keep mixing.
Drizzle 1 or 2 tablespoons of cashew cream or cream of choice and mix. Add salt and pepper.
Add the cooked pasta and toss.
Add 1/4 cup of pasta water or more to obtain a desired smooth texture and toss again.
Serve immediately in big bowls and top with grated parmesan and hot chilli flakes. You can refrigerate leftovers in a container and heat up portions in the microwave.
Enjoy!

Notes

Note: For cashew cream: measure 1/4 cup of raw cashews. Transfer them into a small microwaveable bowl and cover with tap water. Put a lid or a plate on the bowl and microwave for 2 minutes on high. When done, drain all of the hot water and rinse out the cashews with a sieve. Transfer the softened cashews into a small blender bowl and add 1/4 cup of water. Blend for one minute or until creamy. Pour into a small jar and use the cashew cream for cooking. Keeps in fridge for 5-6 days.