Pasta Shells with Black-Eyed Peas and Artichokes

Name: Pasta Shells with Black-Eyed Peas and Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced smoked tofu or grated smoked mozzarella cheese (4 oz.;optional); 15 1/2-oz. can black-eyed peas, rinsed and drained, or 1 1/2 cups cooked black-eyed peas; 1 Tbs. olive oil; 1 medium red onion, chopped; 4 medium cloves garlic, minced; 1 1/2 tsp. caraway seeds, lightly crushed; ⅛ tsp. red pepper flakes; 14-oz. can artichoke hearts, rinsed, drained and coarsely chopped; 2 cups low-sodium vegetable broth; 1/4 tsp. salt; ⅓ cup chopped fresh parsley; 1 to 2 tsp. cider vinegar; 1/4 tsp. freshly ground pepper; 12 oz. medium dried pasta shells

Servings: persons

1 cup diced smoked tofu or grated smoked mozzarella cheese (4 oz.;optional)
15 1/2-oz. can black-eyed peas, rinsed and drained, or 1 1/2 cups cooked black-eyed peas
1 Tbs. olive oil
1 medium red onion, chopped
4 medium cloves garlic, minced
1 1/2 tsp. caraway seeds, lightly crushed
⅛ tsp. red pepper flakes
14-oz. can artichoke hearts, rinsed, drained and coarsely chopped
2 cups low-sodium vegetable broth
1/4 tsp. salt
⅓ cup chopped fresh parsley
1 to 2 tsp. cider vinegar
1/4 tsp. freshly ground pepper
12 oz. medium dried pasta shells

1
Bring large pot of lightly salted water to a boil.
2
Meanwhile, measure out 1/4 cup black-eyed peas and mash with fork in small bowl; set mashed and whole black-eyed peas aside.
3
In large nonstick skillet, heat oil over medium-high heat.
4
Add onion and cook, stirring often, until softened, 3 to 5 minutes.
5
Add garlic, caraway seeds and pepper flakes and cook, stirring, 30 to 60 seconds.
6
Add artichoke hearts and reserved mashed and whole black-eyed peas; stir well.
7
Add broth and salt and bring to a simmer.
8
Reduce heat to medium-low and simmer, stirring occasionally, until flavors have blended, about 10 minutes.
9
Stir in parsley, vinegar and pepper.
10
Shortly before sauce is ready, add pasta to boiling water; stir to prevent sticking.
11
Cook, stirring often, until just tender, 8 to 10 minutes.
12
Drain well and place in large warm serving bowl.
13
Add artichoke mixture and tofu or cheese if desired and toss to coat.
14
Serve immediately.

1076

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup diced smoked tofu or grated smoked mozzarella cheese (4 oz.;optional), 15 1/2-oz. can black-eyed peas, rinsed and drained, or 1 1/2 cups cooked black-eyed peas, 1 Tbs. olive oil, 1 medium red onion, chopped, and more.

Yes, Pasta Shells with Black-Eyed Peas and Artichokes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!