This is a Vegan Greek Pasta that can be served for either lunch or dinner. I used some tasty brown rice spaghetti pasta, grape tomatoes, green olives and artichoke hearts to name a few ingredients. I made a smooth and flavorful, creamy vegan cheese white sauce that was combined with my tasty pasta mixture. This dish tasted like I was having dinner at my favorite Italian restaurant.
Vegan Greek Pasta
12oz. Organic Gluten-free Brown Rice Pasta
1 Tablespoon of olive oil
2 Cloves of garlic, minced
1 Tablespoon of Italian seasoning
8 oz. vegan feta cheese, chopped
1/2 Cup of coconut milk
1/2 Cup pasta water
1 Pint of tomatoes, halved
1 15 oz. Jar of artichoke hearts, drained
1 4.8 oz. Jar of ripe olives
Garnish with chopped basil
-Heat olive oil in a large pot, add the garlic, Italian seasoning and a pinch of Himalayan salt and pepper. Cook for about 1 minute and combine well.
-Then add the feta cheese and heavy cream to the pan. Reduce heat to medium-low and stir for about 2 to 3 minutes or until the vegan feta melts and creates a smooth sauce.
-Add the pasta and half of the pasta water to the pan and toss until the pasta is evenly coated. Add additional water as needed. Then add the other ingredients, tomato, artichoke hearts and olives to the pan. Season with Himalayan salt and pepper, as desired. Serve and enjoy with your favorite crusty bread!