Vegan Greek Pasta
A colorful and hearty pasta dish packed with fresh vegetables, aromatic herbs, and a zesty dressing that captures the spirit of Mediterranean cuisine while adhering to a plant-based lifestyle.
Ingredients
Pasta and Base Ingredients
- 12 oz fusilli pasta
- 1 tbsp olive oil For sautéing shallots
- 1 cup thinly sliced shallots
- 1/3 cup sun-dried tomatoes, thinly sliced
- 1 cup halved cherry tomatoes
- 3 cups fresh spinach
- 1/3 cup kalamata olives, halved
- 1 cup marinated artichokes, drained and roughly chopped
- 2 tbsp fresh oregano, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/3 cup vegan or regular crumbled feta For garnish
- Toasted pine nuts for topping Optional, for added crunch
Dressing Ingredients
- 3 tbsp olive oil
- 3 large cloves garlic, finely minced
- 1 tbsp freshly squeezed lemon juice
- 1 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4-1/2 tsp red pepper flakes
Instructions
Cooking Pasta
- Begin by boiling a large pot of salted water. Add the fusilli pasta and cook according to package instructions until it reaches an al dente texture.
- Once done, drain the pasta but reserve a little bit of the cooking water in case you need it later.
Preparing Dressing
- While the pasta cooks, whisk together 3 tablespoons of olive oil, minced garlic, lemon juice, Dijon mustard, salt, and red pepper flakes in a small bowl. Taste it and adjust seasoning as needed, then set aside.
Sautéing Vegetables
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the sliced shallots and sauté for about 5 to 7 minutes, or until they become soft and slightly browned.
- Add the sun-dried tomatoes and cook for a couple of minutes. Stir in the fresh spinach, halved cherry tomatoes, kalamata olives, marinated artichokes, chopped oregano, and parsley, mixing well and cooking for another 5 minutes.
Combining Ingredients
- Add the drained pasta to your skillet and pour the dressing over the pasta and vegetable mix, tossing everything together well to ensure the pasta is coated nicely.
- If the mixture seems too dry, you can add a splash of the reserved pasta water.
Serving
- Move your Vegan Greek Pasta to serving plates and top each portion with crumbled vegan feta and toasted pine nuts.
Notes
This dish is perfect for meal prep and holds up well as leftovers. Store in airtight containers in the refrigerator for up to five days.