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Roasted artichoke and red pepper pasta

I find it very useful to keep jarred/preserved roasted veggies in my pantry and fridge as sometimes I only have 10-15 minutes to magic lunch or supper. On these occasions pasta is the easiest dish to throw together using leftovers or jarred veggies, pastes and sauces such as this roasted artichoke and red pepper pasta. I used gluten-free pasta, but feel free to use any type you like. Also, my version is vegan, but real Parmesan cheese would go well with this recipe for sure. This dish can be served warm or cold -  so ideal for picnics and lunch boxes too!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice
  • 1 Tbsp pesto can be vegan
  • 1 garlic raw or roasted, minced
  • 1 tsp fresh lemon juice
  • 1 roasted red pepper from jar
  • Approx. 4 roasted Artichoke hearts from jar sliced
  • 12 black pitted olives
  • ½ tsp chilli flakes optional
  • Salt and pepper
  • Grated Parmesan or vegan cheese
  • Fresh herbs to garnish

Method
 

  1. Cook the pasta according to the packet instructions.
  2. Meanwhile cut the artichokes and red pepper into thin slices. Mix the garlic, pesto and lemon juice, then season with salt and pepper.
  3. When the pasta is cooked, drain and put it back into the pan. Add the pesto mixture and combine well. Add the artichokes, red pepper slices and olives. Add some chilli flakes, if used.
  4. Serve with grated cheese and chopped fresh herbs of your choice (basil, parsley, mint, chives would work).