Bringing all those amazing Greek flavors together with this delicious and hearty, oil-free Vegan Greek Pasta dish that is brimming with wholesome goodness. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
- ½ cup red onions, fine dice
- 2 Tablespoon minced garlic
- 1 Tablespoon GF flour *
- ¼ cup vegetable broth *
- 1 cup + 2 Tablespoons water
- 1 Tablespoon + 1 teaspoon lemon juice (+/-)
- Pinch lemon zest (+/-)
- 1 – [ 14 oz. can ] petite diced tomatoes
- 1 Tablespoon tahini
- 1 Tablespoon nutritional yeast
- ¼ teaspoon baking soda *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onion flakes
- 2 ½ teaspoons dried oregano
- 1 teaspoon dried basil
- Large pinch dried dill weed
- ¾ teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- ¼ teaspoon red pepper flakes (optional)
- 1 cup cooked navy beans
- 8 oz. penne pasta (or pasta of choice) *
- ¼ to ½ cup kalamata olives, chopped (+/-) *
- 1 – [ 15 oz. can/jar ] artichokes, drained and rinsed *
- Nutritional Yeast or Vegan Parmesan Cheese
- Freshly chopped parsley
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside, then transfer the cooked pasta into the sauce in Step 5.
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced red onions, sauté over medium-high heat for 7 to 9 minutes to soften, then add the finely minced garlic and flour and sauté over medium heat for several minutes.
- Add all the remaining Base Ingredients (except for the baking soda), then increase the heat to a boil, then immediately lower to a simmer, add the Spice/Herb Mix, stir well to combine, then add the baking soda. Simmer on low for 4 minutes.
- Next add the cooked navy beans, sliced kalamata olives, and cooked pasta, stir well to combine. Simmer on low for 2 minutes, then tuck in the artichoke hearts into the dish and allow to cook for two minutes or until the artichoke hearts are heated through. Then remove from the stove and allow to sit undisturbed for 4 minutes to allow the flavors to marry and the pasta to absorb the flavors.
- Serve topped with nutritional yeast or Vegan Parmesan Cheese and a sprinkle of fresh parsley.
*Tips for Success:
- Amount of Pasta: While it is very tempting to use more pasta then the 8 oz.; it is important to understand that the more pasta you use, the less sauce will be available for this dish and it will become dry. We found that 8 oz. is the perfect pasta to sauce ratio for this dish.
- Lemon and Lemon Zest: Greek dishes are known for being lemony as Greeks use a lot of lemons in their cooking. This dish is completely customizable; you can use as much or as little lemon as you wish.
- Kalamata Olives: We love kalamata olives, feel free to ramp up the amount of olives (or not use them at all) in this dish. They add a nice brininess to the dish.
- Marinated Artichoke Quarters: Please read the labels. Select artichokes that are not marinated in oil. Also, we add them at the very end to help keep them in tact as they tend to fall apart. If you don’t mind the separated artichoke leaves, then add them when you add the navy beans.
*Flour: We used Bob’s Red Mill gluten free all-purpose baking flour blend. You can use the flour of your choice.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Sauce thickness: This sauce is not a thick sauce, but it is very light and delicious. After you remove the skillet from the stove and allow it to sit to absorb flavors, it will very slightly thicken.
*Baking Soda: The baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity without losing the tomatoey flavor. When you add it, the mixture will bubble up, then settle down as it neutralizes the acidity.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Storage: Refrigerate and use within 5 days.