This Vegetarian Penne Pasta Recipe is super easy to make and filled with veggies that are good for you. Try this sun dried tomato pasta with artichokes and peas if you need to get dinner on the table fast!
Why I love this Vegetarian Penne Pasta Recipe
Pasta is a dish I could eat every single night. It is economical, easy, and my family loves it too. I try to make it as healthy as possible by adding lots of vegetables and sometimes I use a whole grain pasta. My husband is always looking for the meatballs or sausage with his pasta but sometimes he just can't find any. Once he tasted this dish, he really didn't miss the meat and was happy to have the leftovers for lunch the next day.
This penne pasta with artichokes, sun dried tomatoes and peas recipe contains cream. But it's not as heavy as you would get in a restaurant dish. It is a nice light dish that I like to serve with a Simple Caprese Salad and a glass of white wine. It can be made in under 30 minutes and is especially good reheated. Unfortunately, there were no leftovers to be found the last time I made this recipe.
My vegetarian penne pasta recipe reminds me of spring, however the ingredients are easily found anytime of year. I use frozen peas but if you can find some fresh ones, they would be excellent in this dish. Canned artichoke hearts are one of my favorite ingredients. I love keeping them in my pantry at all times. I use them in pasta dishes, pizza recipes and appetizer dip recipes.
- penne pasta
- olive oil
- minced garlic
- sun dried tomatoes
- artichoke hearts
- half and half
- Parmesan cheese
- crushed red pepper to taste
How To Make Vegetarian Penne Pasta
- Boil the pasta and cook until Al dente. Drain and keep warm. Reserve one cup of hot pasta water.
- Saute garlic, sun dried tomatoes, artichokes and peas in olive oil.
- Add basil, cooked pasta, reserved water and half and half to the pan. Mix well and simmer until pasta is creamy.
- Sprinkle with cheese and red pepper to taste. (See recipe card for full instructions below.)
This penne pasta recipe has become a staple in my house. It's on our dinner table at least twice per month. I like to celebrate Meatless Monday often and this is a great choice.
How long will my penne pasta recipe last?
- If stored properly in an airtight container or sealable plastic bag, your pasta will last for 3 to 4 days in the refrigerator.
- You can freeze this pasta for 2 months but I usually don't do this because because the texture changes a bit. I would rather make a fresh batch.
How should I reheat my pasta?
- One easy and quick way to do it is to pop the pasta in the microwave. A minute is usually a good starting point, and then 20-second increments until the pasta is heated through.
- You could also transfer your pasta to a pot or pan and heat it over medium heat until it's warmed all the way through. Add a bit of milk or cream to make sure it isn't dry. Then top again with cheese (because you can never have too much cheese!)
Variations to Sun Dried Tomato Pasta
- This vegetarian pasta recipe would work with just about any kind of pasta. Longer noodles like spaghetti or fettuccine or even something small like macaroni or rotini would be great!
- If you want to increase the health factor even more, use a whole grain or veggie pasta.
- All of the add-ins to this dish are completely customizable, and there's always room to add more vegetables. Spinach, peppers, or broccoli are some suggestions.
- If you remove the tomatoes, then refrigerate and add in olives, you could serve this cold as a pasta salad.
- The cheese is another component that's completely up to your personal preference. Use some mozzarella , pepper jack for a bit of heat or even a Mexican cheese blend to switch up the flavor altogether! Make sure to use a vegetarian brand of Parmesan to keep the recipe vegetarian.
More Vegetarian Pasta Dishes
- Angel Hair Pasta with Blush Sauce
- Pasta with White Beans and Kale
- Superfood Walnut Pesto Noodles from Feasting at Home
- Fresh and Easy Veggie Spaghetti from Inspired Taste
- Pasta with Puttanesca Sauce
- Creamy Gnocchi with Pesto, Sun Dried Tomatoes and Peas
If you like this vegetarian pasta recipe, please give it a 5-star rating below!
Creamy Penne with Artichokes, Sun Dried Tomatoes and Peas
- 12 ounces penne pasta
- 2 TBS olive oil
- 3 cloves garlic minced
- ¾ cup chopped sun dried tomatoes
- 1 can 14 oz of artichoke hearts(rinsed, drained and chopped)
- 1 cup frozen peas
- 2 TBS fresh chopped basil if not available 2 tsps of dried basil can be used
- ¼ cup half and half
- shredded Parmesan cheese to taste
- red pepper to taste
- Boil the pasta in a large pot of water according to package directions. Cook pasta until Al dente. Drain and keep warm. Reserve one cup of hot pasta water.
- In the meantime, heat olive oil in a large saute pan on medium high heat. Saute garlic, sun dried tomatoes, artichokes and peas for about 5 minutes.
- Reduce heat to low and add basil. Add cooked pasta, reserved water and half and half to the pan. Mix well and simmer for a few minutes until pasta is creamy.
- Sprinkle with cheese and pepper to taste.