Artichoke and Sun-Dried Tomato Pasta is a Simple and Tasty Vegan Dish

Vegetarian pasta with artichokes, black olives and sun dried tomatoes
Dorling Kindersley / Getty Images
Ratings (17)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
101 Calories
6g Fat
12g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sometimes the simplest of foods are so nourishing and tasty, it's hard to believe they're made with just a few ingredients. This pasta recipe with sun-dried tomatoes, artichoke hearts, and fresh chopped basil combines to become far greater than the sum of its parts and is an absolutely fantastic vegetarian and vegan pasta dish.

And what could be easier—artichokes and sun-dried tomatoes can be popped out of a can and tossed on a plate of pasta to take a dish from ordinary and everyday to gourmet. To make this dish even more impressive, add the tiniest of a balsamic vinegar drizzle at the end, use roasted red peppers instead of fresh, and swap freshly made pasta for the dried boxed kind. 


  • 2 tablespoons good quality olive oil
  • 3 cloves garlic (minced)
  • 1/2 red pepper (diced)
  • 1 jar oil-packed sun-dried tomatoes, drained, or about 3/4 cup dry (rehydrated and drained)
  • 1 cup artichoke hearts (drained well and coarsely chopped)
  • 1/3 cup sliced black olives
  • 1/3 cup chopped fresh basil
  • 1 box bow tie pasta, cooked according to package instructions (salt the water when cooking for the best flavor)

Steps to Make It

  1. Sautee the minced garlic in olive oil for 1 to 2 minutes. Add the red peppers and allow to heat for another 1 to 2 minutes.

  2. Add the sun-dried tomatoes, artichoke hearts, olives, and basil and allow to cook until heated through, stirring frequently, for about 2 to 3 more minutes. Do not overcook, as you'll lose the good fresh flavor from the basil.

  3. Toss with cooked pasta and serve.

Tips, Variations, and Additional Recipes

It is important that the ingredients are drained well to avoid an oily or watery pasta dish. You can place the oil-packed sun-dried tomatoes on paper towels before adding, and gently pressing the artichoke hearts with a wooden spoon in a colander is a good way to remove the liquid.

This recipe is perfect just as it is, but you may want to top it off with a bit of sea salt or kosher salt and fresh ground black pepper. You might want to sprinkle some Parmesan cheese at the end (or use nutritional yeast to sprinkle on top if you are eating vegan).

Like this recipe? There are plenty more simple vegetarian pasta dinners you might enjoy, such as creamy low-fat vegan pasta primaverawhole wheat pasta primavera with peppers, and lemon and pine nut Cappellini pasta. And if you are looking for a vegetarian pasta salad, choose from any of these 15 vegetarian pasta salad recipes.