Springtime Vegetable Pasta


Spring is here but there is still a chill in the air, at least here in the Northeast. It’s this time of year when I am tired of soups and stews but it’s still a bit too early for slaws and cucumber salads. At least for me…and I think for other people too. So here is a simple, delicious recipe for a veggie pasta dish that is perfect for this time of year.



2 Tbs olive oil

2 Tbs vegan butter (I use Country Crock)

1/2 medium onion, diced

2 cloves garlic, minced

4 or 5 Compari tomatoes, chopped

1/2 container of baby spinach

1 can artichoke hearts, chopped

salt and pepper to taste

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp parsley (use fresh if you have it, roughly chopped 1 Tbs)

1/2 cup vegetable broth

1/3 cup white wine

1 lb box pasta, prepared per the directions


Melt vegan butter in a large sauté pan over medium heat, add olive oil. When butter is fully melted add onion, sauté until tender. Add artichoke hearts and tomatoes, cook until tomatoes begin to get a bit mushy, 7 to 8 minutes. Add garlic, sauté for about a minute until the garlic is fragrant. Add thyme, oregano and parsley. Turn heat to high and add white wine, cook down for about 5 minutes, then turn down to medium high heat and add vegetable broth, bring to a boil and then turn heat down till it simmers. Add salt and pepper to taste. Add spinach and cook until wilted.

Add the cooked pasta to the sauté pan and stir to combine well. Serve with vegan parmesan cheese, crusty Italian bread, a salad and nice glass of red wine…Mangia!


This is my recipe that I created, it basically the things I love to eat in one dish. I actually ended up adding some left over roasted asparagus and I would have added mushrooms too if I had them. I think that is one of the greatest things about cooking, there really are no rules, as long as it tastes good…go for it!