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This Mediterranean Pasta with Roasted Red Peppers and Artichokes is a quick and easy pasta dish that uses staples you probably already have in your pantry.
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This Mediterranean Pasta with Roasted Red Peppers and Artichokes is flavorful and hearty without weighing you down. Perfect for those summer days that call for lightened up dishes. Yet it still feels like a comfort food dish, just as pasta should.
And all you need is about 20 minutes, so it’s perfect for a busy weeknight meal.
Pasta is one of those things that my kids will eat pretty much no matter what’s in it. It’s a great way to sneak in extra veggies without really “sneaking” them. The veggies are there in all of their glory, but somehow the kids don’t necessarily notice them because they are focused on the noodles.
Luckily, my kids do like artichokes, tomatoes and bell peppers quite a lot. I use this same veggie combo, plus more, in my Mediterranean Stuffed Peppers which they also love!
Fresh artichokes can be a bit intimidating and they do take some time to prepare. Their peak season is in the springtime. You can also find artichoke hearts, the “meaty”, and most would say best, part of the vegetable ready to eat in cans or jars at your local grocery store. This is how I tend to buy them. I love having them in the pantry ready to throw into a recipe whenever the mood strikes.
We’ve been using artichokes a lot lately. We can’t get enough of this Spinach Artichoke Pesto. And these White Bean Burgers, also made with artichokes, are the perfect vehicle for getting even more of that pesto into your mouth.
And if you want a truly unique artichoke recipe, which also happens to be one the most popular recipes on the blog, give these Baked Buffalo Vegan Taquitos a try!
The “sauce” is made by cooking down the vegetables a bit with a little garlic, lemon juice and extra virgin olive oil. It doesn’t get much easier than that! For a creamy sauce with peppers, try my creamy Vegan Beef Pasta with Peppers!
In the past, I’ve also tossed in some toasted breadcrumbs (a few tablespoons) right before serving for a little texture and it’s fabulous.
Just like my Mediterranean Grain Bowls, this dish is just as good cold as it is warm, so feel free to pack up leftovers for your lunch (or your kid’s lunch) the next day. It’s also perfect for serving a crowd. Feel free to double the recipe and take it to your next backyard BBQ. Everyone will be asking you for the recipe!
More vegan pasta recipes
- Vegan Spinach Artichoke Pasta
- Vegan Mac and Cheese
- Creamy Sweet Corn Pasta
- Vegan Scampi and Linguine
- Roasted Vegetable Pasta
- Vegan Lasagna Roll Ups
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Mediterranean Pasta w/ Roasted Red Peppers and Artichokes
Ingredients
- 16 ounces penne pasta or pasta of choice (gluten free, if desired)
- 1 jar (12 ounces) roasted red peppers drained and chopped
- 1 jar (12 ounces) artichoke hearts drained and chopped
- 1 pint cherry tomatoes halved
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- juice and zest of 1 medium lemon
- 1 tablespoon dried oregano
- salt and pepper to taste
- ¼ cup sliced pitted Greek olives optional
Instructions
- Cook penne according to package directions.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the peppers, artichokes and tomatoes and cook, stirring frequently, until veggies start to give off some liquid. About 15 minutes.
- Add the lemon juice, lemon zest, olives (if using), oregano, salt and pepper and stir. Cook for 1-2 minutes to combine the flavors.
- When penne is done, drain and add to the vegetables. Toss well to combine. Taste and adjust seasoning, if necessary. Add another squeeze of lemon, extra dash of salt, or perhaps a drizzle of olive oil, if desired.
- Serve with some crusty bread of course!
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jaye Routledge
I love this pasta, Jen, it’s so attractive and yummy! Can you freeze leftovers?
Jenn Sebestyen
Hi, Jaye. I’m so glad you love it. Yes, leftovers can be frozen. It should keep well for about 2 months in an air-tight container or plastic bag in the freezer. You may need to toss with with a little extra olive oil and lemon juice after defrosting to perk it back up. Enjoy!
Rose M Dolch
Making this tonight.. I will use linguine noodles and add some grilled chicken and feta cheese!
Jenn Sebestyen
I hope you love it, Rose!
lynne
Made it with caramelized onions – (and fresh yellow and red bell peppers) – added a smidge of balsamic – and about an ounce or two of veggie broth. Yummy (we are not olive people) – used grape seed oil and EVOO.
Jenn S.
So glad you loved it, Lynne! LOVE the addition of caramelized onions! I’ll have to try that next time. Thanks for your comment!
Lynne
Thank YOU! Your recipe was inspiring for other non saucy pasta ideas – I use brown rice/bran pasta exclusively. You might try it. In my opinion the best is made by Tinkyada..A chef recommended it years ago. It is wonderful – do not overcook.
Jenn S.
I will have to look for that. I do like the brown rice/quinoa pasta from Trader Joe’s, but haven’t had much luck with others. Thanks for the recommendation!
Brian Jones
That sounds super tasty, I love artichokes and used to grow lots of them but you are so right, they are a real burden to prepare so now I just keep a couple of tins available and buy them in season if I have something special I want to cook.
Jenn S.
Oh wow, you used to grow them? That’s awesome. I don’t think I’ve ever seen an artichoke plant before. Fresh artichokes are so beautiful, but canned are definitely easier! 🙂
Jagruti
I have marinated artichokes bottle in my pantry, surely make this pasta salad, so many nice stuff in it.
Jenn S.
Perfect! Enjoy, Jagruti!
Amanda |Chew Town
Roasted peppers and pasta is a wonderful combination that you don’t see very often, this looks like a truly delicious dish – especially with the addition of artichokes!
Jenn S.
We eat so many peppers around here – raw, roasted, stuffed, spicy, sweet – we love them! Thanks, Amanda!
Annemarie @ justalittlebitofbacon
I do in fact have all these ingredients in my pantry right now! This looks like a great summer pasta dish and I love all the veggies in it.
Jenn S.
Perfect! Let me know if you try it. Thanks, Annemarie!
prasanna hede
This is so good! I need to make a try and add artichokes in my pasta next time.
Jenn S.
That artichokes bring big flavor in an easy way. Hope you love it! Thanks, Prasanna!
The Vegan 8
This looks so delicious Jenn! Artichokes and red peppers are 2 of my favorite foods and when combined with pasta, it doesn’t get much better than that. Love the simplicity of the recipe, too. Perfect dinner!
Jenn S.
Thanks, Brandi! We love them so much too. And easy dinners like this are what makes it so easy to keep eating healthy. I know you understand that!
Sarah De la Cruz
We love no-sauce sauce pastas in our house! So yummy! Love the flavors you’ve included in yours!
Jenn S.
Thanks, Sarah! Easy dinners are the best!
Gwen
I love the colours in this pasta salad. This would be perfect for summer BBQ’s!
Jenn S.
Thank you, Gwen! I agree!
Taylor Kiser
This pasta salad will be a great addition to the summer barbecue menu! Love the Mediterranean flavors going on! Looks so fresh and delicious!
Jenn S.
Thanks, Taylor! I love taking it to summer get togethers. Everyone loves it.
Kristina
This sounds so good! I am thinking a great side dish to any BBQ!
Jenn S.
Definitely. I’m making it again for Father’s Day as a side.
Alisa Fleming
I love the sauce concept of this recipe. It sounds and looks like such a beautiful melange of healthy flavors.
Jenn S.
Thanks, Alisa! It’s the no-sauce sauce. Ha! But it works!
Amy Katz from Veggies Save The Day
This is totally my kind of pasta! I love all the ingredients you used. Delicious!
Jenn S.
I saw you just did one with artichokes recently too. Great minds!!