Vegetarian pasta – a quick midweek dinner
We had some artichokes in olive oil which I’d bought from Waitrose a few months back and thought it would be a good idea to incorporate these into a vegetarian pasta dish for our mid-week vegetarian dinner. I also didn’t want to use any sauce i.e. tomato/white sauce/ pesto as I wanted the taste of the artichokes to come through. I was really pleased with the end result as the flavours of the vegetables came together very well and yielded a light, sweet and tasty sauce from the juices of the vegetables and basil used.
- Pasta for four
- 3 x tablespoons of olive/ rapeseed oil
- 3 x cloves of garlic – sliced
- 1 x onion – sliced
- A handful of sliced artichoke hearts
- 2 x peppers – sliced
- 4 x medium tomatoes – quartered
- Some fresh/dried basil
- A teaspoon of chilli flakes (we like a bit of heat in our food but if you’re not a fan, please omit)
- Salt and cracked black pepper to taste
- Cook your pasta according to the instructions on the packet.
- Whilst the pasta is cooking, heat some oil in a separate non-stick pan/wok.
- Brown the garlic and onions together with the chilli flakes and basil, which will take about 3 minutes on high heat.
- The peppers go in next and should be stir-fried for about 7 minutes which should give it a nice crunch.
- Turn the heat off and stir in the tomatoes and artichokes. You should only be warming these so as to maintain texture.
- Add 3 tablespoons of water if you wish to have more sauce.
- Season with salt and cracked black pepper to taste.
- Drain the pasta and ladle into serving plates.
- Ladle the vegetables and sauce on top of the pasta. Serve warm.
Yields four medium plates