Prepare to enjoy a vegan pasta dish full of bold flavors! This Vegan Linguine with Mushrooms, Olives, Sundried Tomatoes & Artichokes is a treat for your taste buds. It’s easy to make and combines savory and briny tastes, making it a new favorite for your family.
This dish is packed with the rich taste of marinated artichokes, sun-dried tomatoes, and a hint of garlic. Adding mushrooms and green olives takes it to the next level. The result is a mix of textures and flavors that will make you want more.
Key Takeaways
- Vegan linguine dish with a flavor-packed combination of mushrooms, olives, sun-dried tomatoes, and artichokes
- Easy-to-make pasta dinner with briny and savory notes
- Infused with the robust flavors of marinated artichokes, sun-dried tomatoes, and garlic
- Elevated with the addition of meaty mushrooms and briny green olives
- A celebration of Mediterranean cuisine in a single dish.
HERE IS YOUR OUTPUT
- Vegan Linguine with Mushrooms, Olives, Sundried Tomatoes, and Artichokes
- Savory Vegan Linguine with Mediterranean Vegetables
Ingredients:
-
12 oz linguine pasta (gluten-free if needed)
-
2 tablespoons olive oil
-
3 cloves garlic, minced
-
1 small onion, finely chopped
-
1 cup mushrooms, sliced
-
1/2 cup black olives, pitted and sliced
-
1/2 cup sundried tomatoes, chopped
-
1/2 cup artichoke hearts, chopped
-
1/4 teaspoon red pepper flakes (optional)
-
1/2 teaspoon dried oregano
-
Salt and pepper to taste
-
Fresh basil leaves, for garnish
-
Vegan Parmesan cheese (optional)
Directions:
-
Cook the linguine according to package instructions until al dente. Drain and set aside.
-
In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent.
-
Add the sliced mushrooms to the skillet and cook for about 5 minutes, or until the mushrooms are soft and golden.
-
Stir in the olives, sundried tomatoes, and artichoke hearts. Cook for another 3-4 minutes to allow the flavors to meld together.
-
Sprinkle in the red pepper flakes and dried oregano. Season with salt and pepper to taste.
-
Add the cooked linguine to the skillet, tossing everything together until the pasta is well-coated with the vegetable mixture.
-
Garnish with fresh basil leaves and a sprinkle of vegan Parmesan cheese if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 350 kcal | Servings: 4 servings
DISH PRESENTATION PARAGRAPHS
This Vegan Linguine with Mushrooms, Olives, Sundried Tomatoes, and Artichokes brings together the rich, savory flavors of the Mediterranean in a dish that’s as comforting as it is nutritious. The umami of the mushrooms pairs beautifully with the briny olives, tangy sundried tomatoes, and tender artichokes, all tossed with perfectly cooked linguine.
Ideal for a quick weeknight dinner or a special occasion, this dish is both elegant and easy to prepare. The combination of fresh ingredients and bold flavors makes it a standout choice for anyone following a plant-based diet or looking to incorporate more meatless meals into their routine. Whether you’re serving it to guests or enjoying it solo, this vegan linguine is sure to satisfy.
Delicious Vegan Pantry Pasta
Craving a tasty and quick dinner? This vegan pantry pasta dish is perfect for you! It’s full of briny and savory flavors. You can make this easy vegan pasta with simple ingredients you probably have at home.
A Flavorful and Easy Dinner Option
The main ingredients of this briny vegan pasta are marinated artichokes, sun-dried tomatoes, olives, and capers. These add a complex and exciting taste that will make your mouth water. Plus, it’s ready in just 20 minutes!
“This vegan pantry pasta recipe is a true lifesaver on those busy weeknights when you need a delicious and nourishing meal in a flash.”
This easy vegan pasta is great because it’s affordable and quick to prepare. It’s likely to become a hit with your family. Try it tonight and see how amazing briny vegan pasta can be!
Ingredients Needed
To make this tasty vegan linguine, you’ll need a few key ingredients. The main ingredient is bucatini pasta, great for soaking up sauces. Shallot or onion adds a savory base.
Marinated artichoke hearts are a key ingredient too. They add a tangy, briny taste that goes well with the other veggies. Let’s explore these important ingredients more:
Bucatini Pasta for Soaking Up Flavors
Bucatini is a thick, hollow pasta like spaghetti. It’s ideal for this vegan linguine. Its shape lets it absorb all the tasty sauces and toppings, making every bite full of flavor.
Shallot or Onion for Aromatic Base
A finely diced shallot or onion creates the savory base. As they cook, they release aromas that fill the dish with a warm, comforting smell.
Marinated Artichokes for Tangy Brininess
Marinated artichoke hearts change the game in this recipe. Their tangy, briny taste adds a unique flavor. They bring a Mediterranean touch to the dish.
Sundried Tomatoes: A Must-Have Ingredient
Sun-dried tomatoes are key to this vegan linguine recipe. They add a strong tomato flavor and a chewy texture. These tomatoes are a must-have in any vegan pasta dish. They bring a unique flavor profile that fresh tomatoes just can’t match.
This recipe is quick, ready in just 30 minutes. It’s perfect for those looking for a fast, tasty meal. Each serving has 279 calories, 38g of carbs, 11g of protein, and 10g of fat. Plus, it’s gluten-free, nut-free, and soy-free, making it great for many diets.
The recipe is easy to follow, with clear instructions. It tells you how long to cook the pasta, 14-18 minutes. People love it, calling it “A NEW BAR for all Instant Pot books!” and “If there’s a book prize for cookbooks, this book should be the 2022 winner—hands down!”
To make it even better, add vegan shredded cheese or vegan parmesan. This gives it a restaurant-quality look. Leftovers can be kept in the fridge for up to 3 days. Just add some non-dairy milk to reheat it and adjust the sauce.
“Sun-dried tomatoes are the secret ingredient that takes this vegan linguine to the next level. Their bold, concentrated flavor is simply unbeatable.”
Capers and Green Olives for Depth
Capers and green olives are great for adding depth to your vegan linguine. They bring a salty, briny taste that contrasts well with other flavors. This makes the pasta both balanced and satisfying.
Capers have a tangy, slightly peppery flavor. They add a unique taste to the linguine. Green olives bring a briny taste that goes well with the capers and other ingredients.
The capers and green olives make the dish savory and satisfying. They balance the sweetness of sundried tomatoes and the earthiness of mushrooms. This creates a mix of tastes that will excite your taste buds.
When you mix them with sautéed shallots, artichokes, and other veggies, the capers and green olives really stand out. They make the vegan pasta flavor amazing and the dish truly delicious.
| Ingredient | Amount |
|---|---|
| Capers | 2 tablespoons |
| Green Olives, sliced | 1/2 cup |
Add the capers and green olives towards the end of cooking. This keeps their bold flavors and textures. It ensures they blend well with the other ingredients, making a great vegan linguine dish.
“The addition of capers and green olives really takes this vegan linguine to the next level. The briny, salty notes they provide are a game-changer.”
Vegan Linguine with Mushrooms
Creating a tasty vegan pasta dish is easy with sautéed mushrooms. This vegan linguine with mushrooms recipe brings a unique umami flavor. It will make your taste buds happy.
Choosing the right mushrooms is key. Use white button and portobello mushrooms for the best taste. Feel free to try other types like cremini, oyster, or chanterelles for more flavor.
Sauté the mushrooms for 7-8 minutes until they shrink and release their juices. This makes their natural flavors stronger. It gives them a meaty, umami-rich texture that goes well with plant-based pasta.
| Ingredient | Amount |
|---|---|
| Vegan Linguine | 16 ounces |
| Mushrooms (white button and portobello) | 16-24 ounces |
| Vegan Butter | 3-4 tablespoons |
| Vegetable Broth | 4 cups |
| Full-Fat Coconut Milk | 1 cup |
| Vegan Parmesan Cheese (or Nutritional Yeast) | ⅓ cup |
| Sea Salt | ½ teaspoon |
| Freshly Ground Pepper | ¼ teaspoon |
To finish, mix the vegan linguine with the mushrooms, a creamy sauce, and fresh parsley. This creates a plant-based pasta dish that’s both satisfying and impressive.
This vegan linguine with mushrooms recipe is perfect for a cozy dinner or impressing guests. It’s a journey into a world of umami and dairy-free flavors.
Cooking the Pasta and Prepping Veggies
Start by cooking the linguine pasta as the package says. Make sure to save some pasta water for later. This water makes the sauce smooth when mixed with the veggies.
While the pasta cooks, prep the veggies. Cut the shallot, garlic, artichoke hearts, sun-dried tomatoes, and green olives into small pieces. Doing this veggie prep makes cooking easier later.
Saving Pasta Water for Later
Don’t drain all the pasta cooking water yet! Keep about 1 cup of it before draining the linguine. This water is key for a creamy sauce when mixing the pasta and veggies.
Dicing and Mincing Ingredients
- Finely dice the shallot or onion for a tasty base.
- Mince the garlic cloves for extra flavor.
- Chop the marinated artichoke hearts, sun-dried tomatoes, and green olives into small pieces.
With the pasta cooking and veggie prep done, you’re ready to make this tasty vegan linguine dish.
Sautéing the Artichokes and Shallots
The base of this tasty vegan pasta starts with sautéing artichoke hearts and shallots in sun-dried tomato oil. This makes a flavorful base for the other ingredients.
Begin by heating 2 tablespoons of sun-dried tomato oil in a big skillet over medium heat. Add the sautéed artichokes and shallots. Cook for 3-4 minutes, stirring now and then, until the shallots are clear and the artichokes are a bit brown. The kitchen will fill with the smell of caramelized shallots and briny artichokes, making you eager for the next flavors.
| Ingredient | Quantity |
|---|---|
| Marinated artichoke hearts | 3 cans |
| Shallot, diced | 1 |
| Sun-dried tomato oil | 2 tbsp |
Sautéing the artichokes and shallots first creates a strong flavor base. This base will blend well with the other parts of the vegan pasta. It prepares you for a vibrant and fulfilling meal.
Adding Remaining Veggies and Spices
As the artichokes and shallots cook, it’s time to add more vegan pasta veggies. Pick up some sun-dried tomatoes, green olives, and capers. Then, mince a few cloves of garlic. Add these to the pan, along with chili flakes for a bit of heat.
These ingredients mix to make the vegan linguine taste amazing. Sun-dried tomatoes add a sweet-tart flavor. Olives and capers bring salty, umami tastes. Garlic and chili flakes add warmth and aroma, making the dish unforgettable.
Enjoy the amazing smells coming from your kitchen as everything blends. This is when the vegan pasta turns into a treat for your senses. Each ingredient works together to create a perfect flavor mix.
| Ingredient | Amount |
|---|---|
| Sun-dried Tomatoes | 1/2 cup, thinly sliced |
| Green Olives | 1/3 cup, pitted and halved |
| Capers | 2 tablespoons |
| Garlic | 3 cloves, minced |
| Chili Flakes | 1/2 teaspoon |
With these vibrant veggies and spices, your dish is almost ready. Get set to enjoy a vegan linguine that’s full of flavor. It’s time to satisfy your cravings with a dish that delights your senses.
“The key to a delicious vegan pasta dish is in the careful selection and harmonious combination of savory, briny, and subtly spicy ingredients.”
Combining Pasta and Veggies
The final step in making this vegan linguine dish is to mix the cooked pasta with the tasty sautéed vegetables. Use some of the starchy pasta water to make a smooth sauce. This sauce sticks perfectly to the noodles, making the texture and combining the pasta and veggies into a perfect mix.
Incorporating Pasta Water for Silky Texture
After the linguine is al dente and the veggies are cooked, put the pasta into the pan with the veggies. Add some of the reserved pasta water and mix well. The starch in the pasta water makes the sauce creamy and coats the linguine nicely.
Keep mixing the pasta and veggies until the sauce thickens and the flavors blend well. If it’s too dry, add more pasta water. You should end up with a dish that’s full of flavor and texture.
“The secret to a seamless pasta dish lies in the starchy pasta water – it’s the key to creating a velvety, clingy sauce that brings everything together.”
Serving Suggestions
This vegan linguine dish is a true delight, offering a satisfying blend of flavors and textures. It’s perfect as is, but you can make it even better with a few simple garnishes.
Fresh Parsley and Vegan Parmesan on Top
Adding fresh, fragrant parsley and a generous dusting of vegan Parmesan cheese can take this serving vegan pasta to new heights. The vibrant green of the parsley and the savory, nutty flavor of the vegan Parmesan will complement the pasta’s briny and savory notes perfectly.
For a touch of creaminess, consider drizzling a tablespoon or two of your favorite vegan cashew or almond milk-based sauce over the top. This will create a luxurious, silky texture that will have your taste buds singing.
To add crunch, you can also top the serving vegan pasta with toasted breadcrumbs or crushed vegan parmesan. The contrast of the soft, tender pasta and the crisp, golden breadcrumbs will make for a truly memorable dining experience.
Regardless of how you choose to serve this vegan linguine, the combination of the parsley and vegan Parmesan is a must-try. These simple garnishes will elevate your dish, making it a true culinary delight that’s sure to impress your friends and family.
Gluten-Free Option Available
If you’re on a gluten-free diet, don’t worry. This vegan linguine recipe can be easily made to fit your needs. Just swap the bucatini pasta with a gluten-free option. You’ll still get to enjoy the rich flavors of the dish while sticking to your gluten-free lifestyle.
Try using brown rice, quinoa, or chickpea-based noodles as substitutes. These options work great in the recipe, offering a texture that absorbs the flavors of the mushrooms, olives, sundried tomatoes, and artichokes. This simple change lets you enjoy a tasty meal that meets your dietary requirements.
| Ingredient | Gluten-Free Pasta | Vegan Pasta |
|---|---|---|
| Pasta | Brown rice, quinoa, or chickpea-based noodles | Bucatini |
| Cooking Time | 8-12 minutes | 10-12 minutes |
| Nutritional Profile | Gluten-free, high in fiber, and often higher in protein | Vegan, made from wheat flour |
Choosing the gluten-free option lets you enjoy the vibrant flavors and textures of this vegan linguine. It’s perfect for those with Celiac disease, gluten intolerance, or anyone who prefers a gluten-free diet. This recipe ensures a delicious and healthy pasta meal for everyone.
Storage and Reheating Tips
The vegan linguine with mushrooms, olives, sun-dried tomatoes, and artichokes is easy to store and reheat. It’s great for leftovers or meal prep. This dish stays fresh and reheats well for another delicious meal.
Storing Vegan Pasta
Store the vegan linguine in the fridge for 3-4 days. Use an airtight container to keep the noodles fresh. This keeps them from drying out or picking up bad smells.
If you need to store it longer, freeze it for up to a month. Move the cooled dish to a freezer-safe bag or container. Press out air before freezing. To reheat, thaw it in the fridge overnight and then warm it up.
Reheating Vegan Pasta
- Microwave: Place the pasta in a microwave-safe dish and heat in 30-second intervals, stirring occasionally, until warmed through.
- Stovetop: Gently reheat the pasta in a skillet over medium heat, adding a splash of water or plant-based milk to prevent dryness, stirring frequently until heated.
When reheating, aim to warm the pasta without overcooking it. Watch it closely and stop heating when it’s hot. Enjoy your vegan linguine with mushrooms, olives, sun-dried tomatoes, and artichokes again and again!
| Nutrition Facts (per serving) | Value |
|---|---|
| Calories | 639 kcal |
| Carbohydrates | 101g |
| Protein | 18g |
| Fat | 18g |
| Saturated Fat | 2g |
| Sodium | 215mg |
| Potassium | 552mg |
| Fiber | 6g |
| Sugar | 8g |
| Vitamin A | 85IU |
| Vitamin C | 8.3mg |
| Calcium | 215mg |
| Iron | 2.4mg |
This creamy vegan mushroom pasta recipe serves 1-2 and takes about 20 minutes to make. It’s all done in one pan, making prep and cleanup easy.
When storing or reheating your vegan linguine, be gentle and keep it moist. Follow these tips to enjoy this tasty pasta dish over and over.
Conclusion
This vegan linguine dish is a tasty and simple pasta choice. It mixes marinated artichokes, sun-dried tomatoes, olives, and capers for a rich taste. This vegan linguine is perfect for a quick dinner that’s also easy vegan pasta.
If you’re a vegan or want to eat more flavorful vegan pasta, this recipe is great. You can change it up by using different mushrooms or pasta shapes. It also comes with tips for cooking and storing, making it easy to make.
Enjoy the deep, salty flavors and textures of this vegan linguine. It’s a convenient way to have a fancy meal anytime. This easy vegan pasta recipe will make your meals better and more exciting.
FAQ
What are the key ingredients in this vegan linguine dish?
The main ingredients are bucatini pasta, shallot or onion, marinated artichoke hearts, sun-dried tomatoes, green olives, capers, and sautéed mushrooms.
How do you prepare the vegetables for this dish?
First, dice the shallot and mince the garlic. Then, chop the artichoke hearts, sun-dried tomatoes, and green olives.
What is the process for assembling the vegan linguine?
Start by sautéing the marinated artichoke hearts and shallot in sun-dried tomato oil. Next, add the sun-dried tomatoes, olives, capers, and garlic. Finally, mix in the cooked linguine and some pasta water to make a smooth sauce.
Can this vegan linguine dish be made gluten-free?
Yes, you can make this dish gluten-free. Just swap the bucatini pasta with a gluten-free option.
How long can the vegan linguine be stored and reheated?
You can keep the vegan linguine in the fridge for 3-4 days or freeze it for up to 1 month. To reheat, use the microwave or stovetop until it’s hot.