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Vegan Spaghetti

Magdalena
These vegan spaghetti with chickpeas, olives and artichokes create the best weeknight-meal! The recipe could not be much simpler, it is packed with taste, plus it requires minimum preparation.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 391 kcal

Ingredients
  

  • 8 oz spaghetti (regular, whole wheat, or brown rice spaghetti)
  • ½ cup black olives cut into rings
  • 1 28 oz can diced tomatoes
  • 1 onion diced
  • 2 cloves of garlic minced
  • 1 tsp dried basil
  • 1-2 tbsp fresh-oregano
  • 1 can chickpeas
  • 1 tsp dried oregano
  • ¾ cup artichoke hearts in oil roughly chopped
  • 2 tbsp capers
  • red-pepper-flakes to taste
  • black-pepper to taste
  • salt to taste

Instructions
 

  • Cook the pasta in accordance with the directions on the package. Put aside.
  • While the pasta is cooking, heat some oil into a large-pan then sauté the onion for 3minutes or till it becomes translucent. Add the minced garlic and cook for a more minute.
  • Add the diced tomatoes and season with oregano, dried basil, red pepper flakes, pepper and salt then let it simmer for 5minutes.
  • Meanwhile, drain & rinse chickpeas and roughly-chop the artichokes. Cut the olives into rings.
  • Add the chickpeas, black-olives, artichokes and capers to the sauce. Sprinkle with fresh-oregano.
  • Stir in the cooked spaghetti and then serve immediately.
Keyword vegan spaghetti, vegan spaghetti sauce