20 Minute Tomato Artichoke Pasta
Our 20 Minute Tomato Artichoke Pasta is made with fresh tomatoes, artichokes, cheese, and a secret ingredient that adds so much flavor! This easy vegetarian pasta is ready fast and one of our go-to meatless Monday recipe favorites!
Anyone else trying to incorporate more easy vegetarian recipes into their diets? Same! Pasta is one of the best ways to do that, especially when you have kids to appease, and we have had an abundance of late summer cherry tomatoes in my 6-year-old’s garden. All combined, our 20 Minute Tomato Artichoke Pasta was born! The perfect quick and easy dish to add to your meatless Monday recipes!
You’ll love this easy vegetarian pasta recipe because not only is it packed full of fresh veggies, but also so much delicious umami flavor thanks to a lil’ secret ingredient that takes this pasta to the next level. Plus, can you ever go wrong when you combine tomatoes, Parmesan cheese, and pasta?
Ingredients Needed
- Pasta – We love penne for this recipe, but you can use any of your favorites!
- Tomatoes – Cherry tomatoes are our go-to for this, but grape tomatoes are also delicious.
- Onions – We love adding some white onions or a sweet yellow onion would be lovely, too.
- Artichokes – I just love these little fiber-packed subtlely nutty vegetables that pair perfectly with tomatoes and Parmesan cheese.
- Parmesan Cheese – While there’s a good amount in this recipe, I wouldn’t call it a cheesy pasta. The fresh vegetables are what shine more.
- Miso Paste – The little secret little ingredient that takes this easy vegetarian pasta to the next level! Just a touch adds so much umami flavor. We use white miso paste for this recipe because red is a little too overpowering of a flavor. Make our Miso Spinach and Mushroom Soba Noodles, next!
- Capers – These are optional as this quick and easy meatless pasta is just as delicious without out, but this little added briney pop is a delicious touch!
- Spices – oregano, basil, salt, and pepper all perfect compliments for this easy pasta.
- Olive Oil – Butter or another neutral oil would be great, too.
Quick and Easy to Make
We love pasta recipes that are super fast, uncomplicated, and packed full of flavor. We also love any excuse to use our favorite cast iron skillet from Finex!
Ready in just 20 minutes, this recipe is so incredibly easy, which can be ready with just a few simple steps.
Saute the Veggies
First, the onions and garlic and then the artichokes and tomatoes, crushing the tomatoes as they cook to add to the sauce.
Add Miso and Pasta
Once the tomatoes are tender, then add the miso paste, some of the pasta water, and half of the cheese, and mix well.
Add Pasta and Cheese
Once pasta water, miso, and a little bit of the cheese is mixed well into a sauce, then it’s all ready for the pasta, capers, and the rest of the cheese before finishing it with some fresh parsley.
20 Minute Tomato Artichoke Pasta! A super simple but oh so incredibly flavorful fast and easy dinner to add to your list of meatless Monday recipes.
Cooking Tips
One of the most important steps of the instructions/ingredients list! That pasta water is salty and starchy and will help bind the pasta and the sauce together as well as thicken the sauce. A great tip for any time you make a pasta dish!
For a warm pasta dish like this, just like the starch in the pasta water is important to the pasta clinging to the sauce, the starches on the pasta itself are also just as important!
By gently bursting the tomatoes in your pan, it’ll add to the sauce.
We always recommend shredding your own cheese when you want it to melt into a sauce. That’s because pre-shredded cheeses have anti-clumping agents added to them which means they don’t melt as nicely as when you shred your own.
To avoid clumpy, unevenly distributed cheese in the sauce, add 1/2 of the cheese when you add the pasta water so that it melts into the sauce ,and then finish the dish with the rest.
This pasta dish is great to store in the freezer for up to 3 months!
Other Easy Vegetarian Pasta Favorites
- Spinach Artichoke Pasta
- 20 Minute Sweet and Spicy Noodles
- Miso Spinach and Mushroom Soba Noodles
- 15 Minute Garlic Fried Noodles
- 10 Minute Peanut Noodles
- 15 Minute Garlic Parmesan Zoodles
- 20 Minute Veggie Noodles
This pasta recipe is for when you’re in the mood for an easy vegetarian pasta but one that’s not heavy on the sauce. The sauce of this pasta is so flavorful, but light enough to coat and flavor all of the pasta, but that it doesn’t overpower or “hide” any of the flavors of the tomatoes or the artichokes. It’s on repeat for our meatless Monday recipes, and we hope that you enjoy it as much as we do!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
20 Minute Tomato Artichoke Pasta
Equipment
- or 12 inch cast iron
Ingredients
- 1/2 lb penne pasta 8 oz
- 2 cups cherry tomatoes 12 oz
- 1 1/2 cup artichoke hearts chopped,14 oz can
- 2 teaspoons olive oil
- 1/2 white onion sliced thin
- 3 cloves fresh garlic minced
- 1 tablespoon capers 3 oz
- 1 tablespoon white miso paste
- 3/4 cup Parmesan cheese grated, divided approx 2.3 oz
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt + more for pasta water
- 1/4 teaspoon ground black pepper
- 3/4 cup pasta water
- 1/4 cup fresh parsley chopped
Instructions
- Heat a large pot of salted water on high to bring to a boil.
- Meanwhile, add olive oil to the skillet and heat to medium. Add onions and saute for 2-3 minutes until transluscent. Add garlic and saute another 30-60 seconds.
- Add penne pasta to the boiling water and set a timer for 7 minutes (or 1 minute less than the instructions state. If using fresh pasta, see recipe notes).
- Add artichokes, tomatoes, and salt and pepper. Saute for 5 minutes, stirring occasionally. After 5 minutes the tomatoes should be soft enough to gently smash with the back of a wooden spoon to release their juice into the sauce. Do this for a majority or all of the tomatoes.
- The pasta should be done cooking by now. Drain and set aside – but save to of the pasta water and DO NOT rinse the pasta!
- Add miso paste, capers, pasta water, oregano, basil, and 1/2 of the Parmesan to the skillet. Mix well so that the miso paste mixes in and the Parmesan melts. Add the pasta and turn the temp up to medium-high. Let simmer to finish cooking the pasta another 1-2 minutes stirring often to coat the pasta in the sauce.
- Finish with remaining Parmesan cheese and top with fresh parsley. Seve and enjoy!
This pasta dish sounds delicious! I have it saved to make this coming week! Excited to give it a try!
Enjoy, Ann!
do you know what a review is
A new pasta recipe that I need to make for everyone.
It is so easy and delicious!
Great to hear, Amy!! Thanks so much!