A pasta dish using only pantry ingredients! Delicious vegan pesto, flavorful sun-dried tomatoes, and marinated artichoke hearts pack this dish with a variety of flavors. Lentils will help keep you full for hours.
This is one of my favorite meal-prep recipes. I’m not sure where the inspiration came from, its one of those recipes I just know. It is a regular in our meal-prep rotation.
Let’s make vegan pesto pasta!
First things first, fill a pot with water and turn up the heat so the water will boil. If not using ready-to-eat lentils, boil an additional pot of water. Cook the pasta and lentils separately according to package directions. Once the pasta is finished cooking, strain it and rinse it with cold water.
Put it all together
To assemble, place pasta on a plate. Next add artichoke hearts. I used artichoke hearts that were marinated with spices. If you use sun-dried tomatoes stored in oil, strain them first before adding to the plate. Add sun-dried tomatoes. Next add pesto and top with lentils! If cooking for meal prep, when you are ready to eat just reheat for 1 minute and enjoy a delicious meal!
Trader Joes and Whole Foods now have vegan pesto options, if you want to go the pre-made route grab one of those! If you would rather make your own vegan pesto check out this recipe!
Vegan Pesto Pasta
- 16 oz Pasta
- 17.6 oz Lentils
- 12 oz Pesto
- 3 oz Sun-dried tomatoes
- 12 oz marinated artichoke hearts quartered
- Cook lentils according to package directions.
- Prepare pasta according to package directions. Strain pasta once finished.
- Prepare pesto or open pre-made container.
- Add all ingredients to a bowl: pasta, artichoke hearts, sun-dried tomatoes, lentils and pesto.