Vegan Pasta Fresca Recipe

Name: Vegan Pasta Fresca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound noodles Penne Pasta; 1 tablespoon olive oil for veggies; 2 cups spinach packed; 3/4 cup artichoke hearts drained and rinsed; 1/2 cup tomatoes cut into small chunks; 1/2 cup red onion sliced thin; 1/2 cup mushrooms chopped; 2 cloves garlic minced or pressed; 1/2 teaspoon sea salt; black pepper to taste; 1/4 cup balsamic vinegar; 1/8 cup white wine Cooking; 1/2 cup extra-virgin olive oil

Servings: persons

1 pound noodles Penne Pasta
1 tablespoon olive oil for veggies
2 cups spinach packed
3/4 cup artichoke hearts drained and rinsed
1/2 cup tomatoes cut into small chunks
1/2 cup red onion sliced thin
1/2 cup mushrooms chopped
2 cloves garlic minced or pressed
1/2 teaspoon sea salt
black pepper to taste
1/4 cup balsamic vinegar
1/8 cup white wine Cooking
1/2 cup extra-virgin olive oil

1
Boil water in a large pot big enough to fit your whole bag of pasta. Once your water comes to a boil, add your pasta. When your pasta is about 10 minutes from being cooked you can start on your veggies.
2
In a large sauce pan add your tbsp. of olive oil and your mushrooms. Saute for 5 minutes. Add your tomatoes and saute for 3-5 minutes more. Add your onions, artichokes and salt and saute for only about 3 minutes. You want your onions to still have crunch and color to them so do not over cook them.
3
Once your pasta is done, drain the water, rinse in cool water and add noodles to your sauce pan with your vegetables.
4
In a small bowl mix together your remaining olive oil, white wine and balsamic vinegar. Mix thoroughly.
5
Add your vinegar mixture to your sauce pan along with your garlic and spinach. Saute everything together until everything is full heated.
6
Serve immediately.

751

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 pound noodles Penne Pasta, 1 tablespoon olive oil for veggies, 2 cups spinach packed, 3/4 cup artichoke hearts drained and rinsed, and more.

Yes, Vegan Pasta Fresca 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!

Vegan Pasta Fresca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions