This whole food plant-based and salt, oil, and sugar free Mediterranean Pasta definitely has it all! This dish has starches, veggies, beans, and the best combination of Mediterranean flavors! This is a unique pasta dish that you don’t come around often, you are going to want to give this a try!

This dish does require some chopping, but not too much! You can have this recipe done in 20 minutes which makes it great for weeknights and busy days. Now let’s get started on this delightful pasta!

Let’s begin this recipe by prepping all the ingredients at once! First, chop the broccoli into florets and add to a bowl. You can always use frozen broccoli, onion, and bell pepper to make this recipe even faster! Halve the cherry tomatoes and add to a separate bowl. After allowing the artichokes to thaw, chop into smaller bite size pieces and add to a separate bowl. If using the kalamata olives, chop into small pieces and add to a separate bowl.

For the remaining ingredients, we can toss them right into the pan! Chop up the bell pepper and add to the pan with the chopped onion. For the garlic, we opted to use fresh but the minced garlic in the jar is also a great option! Add the garlic to the pan and we are going to get cookin’!

Satué the bell pepper, onion, and garlic without oil by adding water or veggie stock when the ingredients start to stick. While sautéing, cook your choice of pasta. We prefer to use red lentil pasta as it keeps its shape very well, is difficult to overcook, and gluten free!

Once the bell pepper, onion, and garlic are tender and done sautéding, we can add the ingredients we prepared earlier. Throw in the cherry tomatoes, diced tomatoes, artichokes, white beans, kalamata olives, and veggie stock. For even more flavor we are going to add basil, oregano, balsamic vinegar , and crushed red pepper (if using). Mix everything together and bring it back up to temperature.

Once the contents of the pot come back to temperature, add in the broccoli, and stir it in! Allow the broccoli to cook until it has reached your preferred tenderness, we like our broccoli slightly al dente. Once the broccoli is done, simply add the cooked pasta to the pan and mix it all together.

Finally, scoop some of the pasta into a bowl and sprinkle with WYW Nutritional Yeast for a delicious and cheesy flavor! That is all for this Mediterranean Pasta! We would love to see how your Mediterranean Pasta dishes, so be sure to share in our Facebook Community or tag us on Instagram!

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Mediterranean Pasta

The recipe that has it all!

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Ingredients:

• 1 red bell pepper, diced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 pint cherry tomatoes, halved
• 1 14 oz can diced tomatoes
• 1 10-12 oz bag frozen artichoke hearts, thawed and chopped
• 1 14 oz can white beans, drained and rinsed
• 10 kalamata olives, sliced (optional)
• 1 cup veggie stock
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon crushed red pepper
• 2 tablespoons balsamic vinegar
• 2-3 cups broccoli florets
• ½ pound favorite pasta

Instructions:

Add the bell pepper, onion, and garlic cloves to a large saucepan and sauté over medium-high heat for about 5 minutes until tender, adding a splash of water or veggie stock along the way to keep from sticking.

Add the rest of the ingredients except the broccoli and pasta, stir, and bring up to a simmer. Let cook for a few minutes, then stir in the broccoli and allow to cook for another minute or two.

Cook the pasta as normal, strain, and add to the veggies. Stir it all together.

Top with Nooch for added flavor and enjoy!