Unleash your taste buds on a delightful culinary journey with our exquisite Vegetarian Pasta with Artichoke Hearts and Soy Chorizo. This tantalizing dish is a symphony of flavors, textures, and colors, sure to leave you craving more. Imagine tender pasta tossed in a rich and flavorful sauce, brimming with the tangy zest of artichoke hearts, the savory smokiness of soy chorizo, and a medley of aromatic herbs.
The journey begins with a symphony of flavors, as the pasta dances harmoniously with the artichoke hearts, each bite revealing a delightful burst of tangy goodness. The soy chorizo adds a smoky depth of flavor, while the herbs provide a fragrant touch that elevates the dish to a new level of culinary artistry.
But the culinary adventure doesn't stop there. Discover a world of diverse and delectable recipes within this article, each offering a unique taste experience. From the vibrant colors of the Rainbow Veggie Pasta to the comforting warmth of the Creamy Vegan Pasta with Sun-Dried Tomatoes, there's a recipe to satisfy every palate and preference.
Embark on this culinary odyssey and explore the endless possibilities of vegetarian pasta dishes. Whether you're a seasoned chef or a novice in the kitchen, these recipes will guide you effortlessly, transforming your kitchen into a haven of culinary creativity. So, gather your ingredients, prepare your taste buds, and let's embark on a delicious adventure together!
CREAMY ARTICHOKE PASTA
Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
- Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
- Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
- When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.
VEGAN LEMON ARTICHOKE PASTA
Vegan Lemon Artichoke Pasta is easy to make thanks to frozen artichoke hearts. This flavorful Italian-inspired dish is ready in 30 minutes.
Provided by Amy Katz
Categories Main Course Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Prepare the pasta according to the package directions. Drain and return to the pot.
- Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the garlic and saute for 30 seconds until fragrant.
- Then add the frozen artichoke hearts to the pan. Saute until heated through and browned on the outside.
- Next add the capers and salt and pepper, to taste.
- Transfer the artichoke mixture to the pot of pasta.
- Add the lemon juice, the remaining tablespoon of olive oil, and the parsley. Toss well to combine and serve.
Nutrition Facts : Calories 482 kcal, Carbohydrate 70 g, Protein 13 g, Fat 16 g, SaturatedFat 2 g, Sodium 393 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
VEGETARIAN PASTA WITH ARTICHOKE HEARTS AND SOY CHORIZO
This is a creamy pasta that's not too heavy, featuring artichoke hearts plus a hint of heat from spicy soy chorizo and jalapeno. This goes great with a spinach or dark green salad with Kalamata olives.
Provided by ASeid
Categories Pasta Main Dishes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, pour 1/4 cup artichoke marinade into a large skillet over medium heat. Add olive oil and butter. Add onion and cook until soft, about 5 minutes. Add artichoke hearts, soy chorizo, jalapeno pepper, and basil. Cook 5 minutes more and remove from heat. Stir in sour cream, yogurt, mozzarella cheese, and cayenne pepper.
- Drain cooked penne and toss immediately with the warm sauce in the skillet. Sprinkle Parmesan cheese on top and serve.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 51.4 g, Cholesterol 32.9 mg, Fat 20.9 g, Fiber 6.8 g, Protein 20.9 g, SaturatedFat 7.8 g, Sodium 553 mg, Sugar 3.5 g
VEGETARIAN BOLOGNESE WITH SOY CHORIZO
Spicy marinara-based faux Bolognese sauce with soy chorizo.
Provided by Anibas
Categories World Cuisine Recipes European Italian
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Bring about 3 cups lightly salted water to a boil in a medium-sized pot. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat olive oil over medium heat in a large skillet. Add marinara sauce and diced tomatoes and stir. Add soy chorizo and mix until texture is even, 3 to 5 minutes. Add oregano, cayenne pepper, and paprika; reduce heat and simmer until pasta has finished cooking, about 8 minutes more. Add basil.
- Drain cooked pasta; top with sauce. Season with black pepper and salt.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 57.9 g, Cholesterol 1.3 mg, Fat 10.3 g, Fiber 5.2 g, Protein 15.5 g, SaturatedFat 2 g, Sodium 821.5 mg, Sugar 8.4 g
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
Tips:
- To save time, use frozen artichoke hearts instead of fresh ones.
- Use a variety of mushrooms for a more flavorful dish.
- If you can't find soy chorizo, you can substitute regular chorizo or another type of sausage.
- Add a pinch of red pepper flakes for a little spice.
- Garnish the pasta with fresh parsley or basil before serving.
Conclusion:
This vegetarian pasta dish is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor from the artichoke hearts, mushrooms, soy chorizo, and sun-dried tomatoes. The creamy sauce is made with a combination of heavy cream, Parmesan cheese, and white wine. This pasta dish is sure to be a hit with vegetarians and meat-eaters alike. It is a great way to get your daily dose of vegetables and is a healthy and satisfying meal.
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