Plant Based Pasta Recipe - Artichoke Pasta

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: grated parmesan

Brewer's yeast is a good source of B vitamins and cheaper than nutritional yeast.

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is often less expensive and provides a similar creaminess.

Start by boiling water for the pasta and cook Barilla whole wheat penne according to package instructions.

In a cast iron skillet, heat the skillet to about 333 degrees.

Add chopped onion directly into the skillet without oil and sauté until they start to brown.

Once the onions show some color, add minced garlic and sauté until fragrant.

Add a splash of vegetable broth to deglaze the pan and steam the vegetables.

Add sun-dried tomatoes to the skillet and allow them to hydrate slightly with the broth.

Add chopped kale to the skillet and stir to combine, ensuring it steams with the liquid.

Continue adding broth as needed to prevent sticking, aiming for about 3/4 cup total.

Once the kale has wilted, add quartered artichoke hearts to the skillet.

Add canned chickpeas and capers to the mixture.

Stir in the remaining vegetable broth, if necessary, to keep the mixture moist.

Sprinkle in red chili flakes, black pepper, and fresh basil to taste.

Toss everything together to combine and heat through before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens