This pasta came together when we had a friend over for dinner this weekend and I wanted to make something special, that also wasn’t too labour intensive. I had stored a batch of Slow-Roasted Tomatoes in the freezer and paired them with canned artichokes, roasted red peppers (from a jar) and organic baby kale. The dish comes together very quickly and is both satisfying and delicious. If you don’t have a batch of slow-roasted tomatoes prepared you are welcome to swap them for sundried tomatoes. I love the feta cheese from Fresh Start Fauxmage, out of Charlottetown, PEI and available locally here in Halifax, but you are welcome to swap this for another cheese of your choice or leave it out entirely.
Quick and Easy Mediterranean Pasta
1/3 cup olive oil
2 cloves garlic, crushed
large pinch sea salt
1 cup roasted red pepper, diced
1 can artichoke hearts, diced
2 cups Slow-Roasted Tomatoes or sundried tomatoes
1 cup finely sliced kale
Vegan feta, for serving (optional)
1 package brown rice pasta
Prepare pasta in boiling salted water according to package directions. While the pasta is cooking, chop and prep your vegetables. Once the pasta is done, strain and set aside. In the same pot, warm olive oil and add crushed garlic. Saute until fragrant, about 1 minute. Add a pinch of salt, roasted red pepper, artichoke hearts, and slow-roasted tomatoes, stirring to combine. Stir in your sauteed kale and saute a minute or two longer. Test for seasoning and adjust seasoning, as needed. Add cooked pasta back to the pot and stir to mix together pasta and sauce. Serve topped with vegan parmesan and feta.