Vegan Artichoke Pesto Pasta
This Vegan Artichoke Pesto Pasta is a simple, quick and easy meal to make under 30 minutes. It only requires a few simple ingredients. It is perfect for any plant-based lunch or dinner. This is a dish that is bursting with flavor. One you could easily make in batch to meal prep for your week if you’re looking to add in more vegetarian or vegan dishes onto your palette.
This dish is 100% vegan, gluten-free and simple to make. The star ingredient of this dish is Trader Joe’s Kale, Cashew & Basil Pesto. This makes the dishes 10x easier and faster to make, but feel free to make your own pesto if you feel called to go the scratch kitchen route.
I will write out all of the ingredients and methods to prepare this simple and easy vegan meal, but also feel free to scroll down to the recipe card at the bottom for an easier read.
Ingredients for Vegan Artichoke Pesto Pasta:
- banza chickpea rotini
- cherry tomatoes
- garlic cloves
- artichoke hearts
- Trader Joe’s vegan kale, cashew & basil pesto or homemade pesto
- fresh rosemary
- fresh basil
- olive oil
- salt
That’s right, it takes only 7 ingredients under 30 minutes to make. YES to easy and convenient plant-based meals!
How to make Vegan Artichoke Pesto Pasta
First thing is to preheat the oven to 400° F. Then get ready to cook banza chickpea rotini stovetop according to the package. I start by get my hot + salted water ready.
While those are heating up, halve the cherry tomatoes, lay it on a baking sheet (slice faced down.) Smash whole cloves of garlic and toss it onto the baking sheet. Season the garlic and tomatoes with olive oil, fresh rosemary, salt.
Cook the tomatoes and garlic in the oven for 20 minutes until tomatoes are soft. The pasta should be cooked at this point.
In a medium to large size pan, heat up olive oil on medium heat. Place an entire container of Trader Joe’s vegan kale, cashew & basil pesto or 8oz of homemade pesto with sliced artichoke hearts for 2-3 minutes. Mix in cooked pasta and oven roasted tomato, garlic and rosemary. Add more salt to taste and sprinkle fresh basil on top. Serve when all ingredients are heated and well combined. Enjoy!
Make sure to check out The Plant Based Palette Shop for any ingredients and tools to help with this recipe. We’d love your support!
What makes this recipe great:
- vegan
- gluten-free
- quick + easy
- simple ingredients
Other plant-based recipes to try:
Vegan Artichoke Pesto Pasta
Ingredients
- 8 oz banza chickpea rotini (1 package)
- 2 cups cherry tomatoes
- 4-6 whole garlic cloves (you measure this out with your heart)
- 1 cup artichoke hearts sliced
- 8 oz Trader Joe's vegan kale, cashew & basil pesto or homemade pesto (1 package if you're going the packaged route)
- 2 sprigs fresh rosemary
- 1/2 Tbsp fresh basil
- 4 Tbsp extra virgin olive oil (again this is something that's measured with heart)
- salt to taste
Instructions
- First thing is to preheat the oven to 400° F. Then get ready to cook banza chickpea rotini stovetop according to the package. I start by get my hot + salted water ready.
- While those are heating up, halve the cherry tomatoes, lay it on a baking sheet (slice faced down.) Smash whole cloves of garlic and toss it onto the baking sheet. Season the garlic and tomatoes with olive oil, fresh rosemary, salt.
- Cook the tomatoes and garlic in the oven for 20 minutes until tomatoes are soft. The pasta should be cooked at this point.
- In a medium to large size pan, heat up olive oil on medium heat. Place an entire container of Trader Joe's vegan kale, cashew & basil pesto or 8oz of homemade pesto with sliced artichoke hearts for 2-3 minutes. Mix in cooked pasta and oven roasted tomato, garlic and rosemary. Add more salt to taste and sprinkle fresh basil on top. Serve when all ingredients are heated and well combined. Enjoy!
Notes
