Holiday Market Vegan Pasta (Printable)

Festive pasta with seasonal veggies and Mediterranean flavors, ideal for cozy dinners or lively gatherings.

# List of ingredients:

→ Pasta

01 - 12.3 oz dried rigatoni or penne (gluten-free if preferred)

→ Vegetables

02 - 1 small red onion, thinly sliced
03 - 2 cloves garlic, minced
04 - 1 medium zucchini, diced
05 - 1 red bell pepper, diced
06 - 1 yellow bell pepper, diced
07 - 5.3 oz cherry tomatoes, halved
08 - 3.5 oz baby spinach
09 - 3.5 oz artichoke hearts, quartered (drained if canned)
10 - 2.1 oz sun-dried tomatoes, sliced

→ Sauce & Seasoning

11 - 3 tbsp extra-virgin olive oil
12 - 2 tbsp tomato paste
13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - ½ tsp chili flakes (optional)
16 - Salt and freshly ground black pepper, to taste
17 - Zest of 1 lemon
18 - Juice of ½ lemon

→ Garnish

19 - 1 oz toasted pine nuts
20 - Fresh basil leaves, torn
21 - Vegan parmesan cheese (optional)

# Steps:

01 - Prepare the pasta according to package directions until al dente. Reserve ½ cup of cooking water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add sliced red onion and sauté for 2 minutes until softened.
03 - Incorporate minced garlic, diced zucchini, red and yellow bell peppers. Cook while stirring occasionally for 5 minutes until vegetables soften.
04 - Add halved cherry tomatoes, quartered artichoke hearts, and sun-dried tomatoes. Continue sautéing for 3 minutes.
05 - Stir in tomato paste, dried oregano, dried basil, optional chili flakes, salt, and pepper. Cook the mixture for 2 minutes to deepen flavors.
06 - Add baby spinach and cook until just wilted. Mix in lemon zest and juice for brightness.
07 - Add the drained pasta to the skillet and toss with vegetables. Add reserved pasta water incrementally to achieve a smooth sauce consistency.
08 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
09 - Plate the pasta hot, garnished with toasted pine nuts, torn fresh basil, and optional vegan parmesan.

# Expert Advice:

01 -
  • It looks impressive but comes together in the time it takes to boil pasta and chop a few vegetables.
  • The sun-dried tomatoes and artichokes bring a salty, tangy depth that makes it taste more complex than it really is.
  • You can swap nearly any vegetable and it still works, so nothing ever goes to waste.
02 -
  • Dont skip reserving the pasta water, it has starch that helps the sauce coat the pasta instead of pooling at the bottom of the bowl.
  • Toast the pine nuts in a dry pan over medium heat and watch them constantly, they go from golden to burned in seconds.
  • Add the spinach last so it stays bright green and doesnt turn gray from overcooking.
03 -
  • Use a large skillet so the vegetables have room to sauté without steaming, that slight char on the peppers makes a difference.
  • If you cant find sun-dried tomatoes, a tablespoon of tomato paste mixed with a pinch of sugar mimics that concentrated sweetness.
  • Taste the pasta water before you drain it, if its too salty, use less when you add it to the sauce.

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