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Mediterranean Pasta with Tofu Feta

One-Pot Mediterranean Pasta

MN Veg Head
This ONE-POT Mediterranean Pasta is delicious, surprisingly easy and ready in under 20 minutes!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mediterranean, Pasta, Vegan
Servings 8 Servings
Calories 384 kcal

Ingredients
  

  • 16 Ounces Spaghetti Noodles Uncooked
  • 1 tablespoon Olive Oil
  • 1 Red Onion Diced
  • 1 Shallot Minced
  • 4 Garlic Cloves Minced
  • 6 Cups Vegetable or Vegan Chicken Stock
  • 1 Cup Pitted Kalamata Olives
  • 15 Ounces Canned Artichoke Hearts Quartered
  • 1 Pint Grape or Cherry Tomatoes
  • ¼ Cup Tahini
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Dried Dill
  • Tofu Feta (Optional)

Instructions
 

  • Sauté the red onion, shallot, and garlic in olive oil over medium heat for about 3 minutes
  • Add the vegetable stock and bring to a boil
  • Once boiling, add the noodles, artichoke hearts, olives, and tomatoes
  • Reduce heat and simmer uncovered for about 10-12 minutes or until pasta is al dente and most of the liquid has been absorbed.
  • Remove from heat and stir in the tahini, lemon juice, and dill. Taste and add salt and pepper if needed
  • Serve with an extra drizzle of olive oil and tofu feta!

Nutrition

Calories: 384kcalCarbohydrates: 55gProtein: 10gFat: 14gSaturated Fat: 2gSodium: 1184mgPotassium: 346mgFiber: 5gSugar: 6gVitamin A: 1285IUVitamin C: 28mgCalcium: 61mgIron: 2mg
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