Sun-Dried Tomato & Artichoke Pasta (Vegan)

Vegan Sun-Dried Tomato & Artichoke Angel Hair Pasta

I have to apologize for hold out on you guys for so long. I made this recipe way back in the beginning of December and I’m only now just putting it out. I say I need to apologize because this Sun-Dried Tomato and Artichoke pasta is the bee’s-knees. It’s everything I love in pasta and I could probably eat it once a week without getting tired of it.


This sort of came about as a bit of a copy cat from a chain restaurant and with the artichokes and black olives and it just morphed in my head from there. I was going to use regular tomatoes but I had sun-dried tomatoes and asparagus to make this quinoa dish and it was like a light bulb went off.


I also have a thing for angel hair pasta. Well, if I’m being completely honest whatever pasta it is I’m making at the time is my favorite. Bow-tie, cavatapi, angel hair. I love it all and it’s kind of weird to me how all pasta is basically the same but the shape somehow changes it. Am I the only oddball who thinks about these things?


Anyway, I love angel hair pasta and since the “sauce” in this is only olive oil it’s perfect because it just makes it all really light. I know people try and avoid carbs at all cost this time of year but I feel like this one is worth it. I also know people are looking for easy date-night meals though and this one would probably be great for that.


Serve it with a simple green salad, shave a bit of Parmesan (vegan if you’re into it) on top, and dig in.


If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.


Sun-Dried Tomato & Artichoke Pasta

Sun-Dried Tomato & Artichoke Pasta (Vegan)

Course Dinner
Cuisine Pasta, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 -4 servings
Author Modern Little Victories


  • 8 oz angel hair pasta
  • 8 oz asparagus chopped
  • 3-4 cloves garlic minced
  • 8 oz artichoke hearts rough chop
  • 4 oz sun-dried tomatoes chopped
  • 1 can sliced black olives drained
  • ¼ cup olive oil


  1. Cook noodles to package instructions.
  2. Heat 1 tbsp olive oil over medium heat in a large skillet. Add asparagust and cook for about 5-10 minutes or until tender.
  3. Add in garlic and cook for 2-3 minutes being careful not to burn.
  4. Put artichokes, tomatoes, olives, and pasta in the pan. Pour in ¼ cup olive oil. Mix until pasta is coated and veggies are mixed through. Serve warm.




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