Vegan Linguine with Mushrooms, Olives, Sundried Tomatoes & Artichokes
A rich Mediterranean-style vegan pasta loaded with savory mushrooms, briny olives, sweet sundried tomatoes, and tender artichokes in a garlic-herb olive oil sauce.
Yield
4 servings
Ingredients
Pasta
- 12 oz (340 g) linguine
- Water for boiling
- 1 tbsp salt for pasta water
Vegetables & Main Add-Ins
- 8 oz (225 g) mushrooms, sliced
- Cremini, button, shiitake, or mixed mushrooms
- 1 cup canned or jarred artichoke hearts, drained and quartered
- 1/2 cup sundried tomatoes, sliced
- Oil-packed preferred
- 1/2 cup olives, sliced
- Kalamata or black olives
- 1 small onion, thinly sliced
- 4 garlic cloves, minced
- 2 cups spinach or baby kale (optional)
Sauce Ingredients
- 3 tbsp olive oil
- 1 tbsp oil from sundried tomato jar
- 1/2 tsp chili flakes (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp thyme
- 1 tbsp lemon juice
- 1/3–1/2 cup reserved pasta water
- Salt to taste
- Black pepper to taste
Optional Finishing Ingredients
- Fresh parsley or basil
- Vegan parmesan
- Toasted pine nuts
- Lemon zest
Equipment
- Large pot
- Large skillet or sauté pan
- Colander
- Tongs or pasta spoon
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add linguine.
- Cook until al dente according to package instructions.
- Reserve 1/2 cup pasta water.
- Drain pasta.
Do not rinse.
Step 2: Sauté the Mushrooms
- Heat olive oil in a large skillet over medium-high heat.
- Add mushrooms in a single layer.
- Cook 5–7 minutes until browned and slightly caramelized.
- Stir occasionally, not constantly.
Proper browning gives deeper flavor.
Step 3: Add Aromatics
Add:
- Onion
- Garlic
- Chili flakes
Cook 3–4 minutes until softened and fragrant.
Step 4: Add Mediterranean Ingredients
Stir in:
- Artichokes
- Sundried tomatoes
- Olives
- Oregano
- Basil
- Thyme
Cook 2–3 minutes.
Step 5: Build the Sauce
- Add lemon juice.
- Pour in reserved pasta water gradually.
- Stir to create a glossy light sauce.
If using spinach:
- Add now and cook until wilted.
Step 6: Combine Pasta
- Add cooked linguine directly into skillet.
- Toss thoroughly until coated.
- Add more pasta water if needed.
Taste and adjust:
- Salt
- Pepper
- Lemon juice
Step 7: Finish & Serve
Top with:
- Fresh parsley or basil
- Vegan parmesan
- Lemon zest
- Toasted pine nuts
Serve immediately.
Flavor Variations
Creamy Version
Add:
- 1/3 cup cashew cream
OR - 1/4 cup unsweetened plant cream
Spicy Arrabbiata Style
Add:
- Extra chili flakes
- Tomato paste
Protein Boost
Add:
- White beans
- Chickpeas
- Crispy tofu
- Vegan sausage
Homemade Cashew Cream (Optional)
Ingredients
- 1/2 cup soaked cashews
- 1/3 cup water
- Pinch salt
Method
Blend until smooth.
Storage
Refrigerator
- Up to 4 days
Freezer
- Not ideal because pasta texture softens
Reheating
Reheat in skillet with:
- Splash of water
OR - Extra olive oil
Approximate Nutrition (Per Serving)
- Calories: 420–520
- Protein: 10–14 g
- Fiber: 5–8 g
