Pasta night just got more exciting with this flavorful Vegan Italian Pasta with artichokes and sun-dried tomatoes.
There is nothing boring about this Italian inspired vegan pasta. This easy pasta recipe is packed with flavor. The sun-dried tomatoes give this pasta a really nice depth of flavor.
what do sun-dried tomatoes taste like?
The sun-dried tomatoes are slightly sweet, tart, and tangy, and have a chewiness to them. They develop a concentrated tomato flavor that enhances dishes.
Packing the sun-dried tomatoes in olive oil prevents the tomatoes from drying out and adds another layer of flavor.
I know that some people aren't a big fan of vegan sausages. There are so many great options available now. For this recipe, I used the Field Roast Italian sausages.
I don't cook with them often, but once in awhile I like to use them when I am looking to bulk up a dish.
how to make the pasta
Here are the step-by-step instructions on how make the pasta. For the full print recipe, scroll to the end of the post.
- Slice the sausages into ¾-1 inch round slices. Heat the reserved olive oil in a large + deep skillet/ frying pan over medium-high heat.
- Add the sliced sausages and cook until browned, turning occasionally, about 5 minutes. Transfer the sausage to a bowl. Set aside.
- Lower the heat to medium and add the artichokes; cook for 3-4 minutes. Add the garlic and cook 1 minute.
- Add the broth, oven-dried tomatoes and wine to the pan. Bring to a boil and reduce heat to a simmer. Cook until the sauce has slightly reduced, about 8-10 minutes.
- Serve the pasta with the vegan parmesan cheese.
If you are looking for a hearty Vegan Italian Pasta recipe give this recipe a try, especially if you like artichokes.
Looking for more pasta recipes? Check out these delicious pasta recipes.
Vegan Italian Pasta
A hearty Italian inspired pasta featuring oven-dried roasted tomatoes, artichoke hearts, and vegan Italian sausage.
Ingredients
- ¾ Cup Oil Packed Sun-Dried Tomatoes, reserve 2 tablespoons of the olive oil
- 4 Vegan Italian Sausages
- 2- 14 Ounce Cans Artichoke Hearts, drained
- 2 Garlic Cloves, minced
- 1 ¾ Cup Vegetable Broth
- ½ Cup Dry White Wine
- 1 Pound Fusilli Pasta
- ½ Cup Vegan Parmesan
- ¾ Cup Chopped Basil
- Salt and Pepper to taste
Instructions
- Slice the sausages into ¾-1 inch round slices. If the sausages have a casing remove that before slicing.
- Heat the reserved olive oil in a large + deep skillet/ frying pan over medium-high heat. Add the sliced sausages and cook until browned, turning occasionally, about 5 minutes. Transfer the sausage to a bowl. Set aside.
- Lower the heat to medium and add the artichokes; cook for 3-4 minutes. Add the garlic and cook 1 minute.
- Add the broth, oven-dried tomatoes and wine to the pan. Bring to a boil and reduce heat to a simmer. Cook until the sauce has slightly reduced, about 8-10 minutes.
- Meanwhile, bring a large pot of water to a boil. Heavily salt the water and cook the fusilli pasta according to package directions. When the pasta is al dente, drain the pasta and transfer to the sauce.
- Stir in the reserved sausages, chopped basil, and parmesan. Season with salt and pepper.
- Serve the pasta with the extra parmesan cheese on the side.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 521Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 36mgSodium: 884mgCarbohydrates: 54gFiber: 10gSugar: 3gProtein: 22g
Nutrition information is just an estimate per serving.
HAPPY COOKING
Jeni
Alesha
Looks tasty and healthy