Okay, let me be honest for a moment. This isn’t technically the right recipe for a Mediterranean Pasta dish. I’m missing some of the elements, and I might have used one or two that don’t belong. But it’s the closest style of pasta I know that uses most of this stuff, so play along.
Plus, it’s good. Like really good. So try it first, then we can argue the semantics of it all. Here’s what I used.
- 1 lb brown rice spaghetti
- 1 TBSP olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 TBSP Miyokos vegan butter
- 6 sun dried tomatoes, sliced in ribbons
- 1 jar artichoke hearts, chopped
- 1 can black olives, cut in half
- 1/4 cup white wine
- 1/4 cup vegan parmesan
- 1/2 cup Daiya vegan mozerrella
Start by boiling the water for the pasta. While it’s boiling, preheat the oven to 350. Then slice, dice and prepare all of your other ingredients. When the water boils, add your pasta and set the timer for 8 minutes.
Add the olive oil to a large frying pan and heat at medium-high. Add your onions and cook for 3-4 minutes, then add the garlic and cook 1 minute more.
Toss in the butter and the sun-dried tomatoes, along with a drizzle of oil from the jar. Cook for 1 minute.
Add the artichoke hearts (along with a teaspoon or so of the water from the jar), olives, and white wine. Turn down the heat and let the sauce simmer until the pasta is ready.
When the pasta is just a bit al dente, drain the noodles and rinse them with cold water to prevent clumping. Place the noodles in a pyrex baking dish – size doesn’t matter – and cover with the sauce. Toss to coat.
Sprinkle the vegan parmesan over the top, then sprinkle the Daiya vegan mozerrella on top of that.
Place the dish in the pre-heated oven and let bake for 10 to 15 minutes, or until the mozzarella is melty. Then place under the broiler to crisp and brown the top.
Remove from the oven and serve!