Meatless Monday: Spaghetti with sundried tomato and artichoke

cupboard-spaghetti

 

This may be called spaghetti with sundried tomato and artichoke, but that’s just its fancy name. I usually call it cupboard spaghetti.

Why? Because it’s almost exclusively made with things out of packets and jars usually found in my pantry. Artichokes, sundried tomatoes, marinated peppers, pimiento-stuffed olives, wholewheat spaghetti, stock and garlic. Only a splash of cream and white wine to emulsify and bind and deliciousify. A simple dish that packs a big flavour punch and is on the table in no time flat.

I used Barilla wholemeal spaghetti as I find the wholemealy taste is at a minimum, and isn’t as hard to chew through as larger pasta pieces are. Gotta get those extra nutrients in where you can, man, and we’re always told to avoid the white stuff. While I don’t avoid it exclusively, I do try to choose wholemeal over white most of the time. I haven’t tried this with GF pasta, but if you’ve found a brand you love, go for it.

Enjoy!

Spaghetti with sundried tomato and artichoke

Serves 4
Dietary Vegetarian
Meal type Main Dish

Ingredients

  • 1 box Barilla wholemeal spaghetti
  • 1 tablespoon butter
  • 1 medium jar (or can) artichokes
  • 1 small jar marinated capsicum/pepper strips
  • 1 small jar sundried tomatoes in oil
  • 1/2 cup chopped green pimiento-stuffed olives
  • 1/2 cup white wine
  • 1/2 cup vegetable stock
  • 1/2 cup pouring cream
  • 1 pinch each salt and pepper

Directions

Step 1
Cook spaghetti according to packet directions. While that is boiling, throw the butter in a frying pan over medium heat.
Step 2
Add sundried tomatoes, pepper strips, artichokes, and peppers and let sizzle a minute or two.
Step 3
Add white wine and cook for a few minutes until reduced and looks syrupy around the veggies.
Step 4
Add stock and do the same - cook down just a little.
Step 5
Add cream and let simmer a minute or two. Taste for seasoning - you may need more salt even though the ingredients are fairly salty.
Step 6
Add cooked spaghetti to heated sauce and stir to combine. Serve with plenty of black pepper.

  • Elizabeth@thebackyardlemontree

    The wholemeal pasta has improved over the years. I buy Ecor an organic Italian pasta. It is a bit more expensive but it is a beautiful pasta. I’ve just noticed the Barilla wholemeal pasta in the shops and was wondering what it was like so I’ll have to give it a try.

    • http://www.theveggiemama.com Veggie Mama

      I’ve started making my own! A lot of fun but also not entirely doable all the time. Where do you buy your organic pasta? Barilla is great if you find yourself on the odd occasion in the supermarket with pasta on your shopping list.

      • Elizabeth@thebackyardlemontree

        Ecor is only really available from delis. You are good making your own pasta though. I find making pasta a total pain I end up with pasta hanging everywhere and the kitchen in a total mess.

  • http://lilybettandboy.blogspot.com/ Lilybett and Boy

    We do something similar with all our store cupboard bits and pieces – usually with capers and a squish of lemon juice but without the cream.

    • http://www.theveggiemama.com Veggie Mama

      My husband isn’t into capers, but I throw a few into all my servings of pasta! They are tiny balls of deliciousness. I love lemon and a handful of herbs from the garden sometimes too :)

  • Katie Rainbird

    I’m a sucker for a tangy hit of artichoke. I also happen to love spaghetti, I actually vote for ‘Meatless Spaghetti Monday’ !!

    • http://www.theveggiemama.com Veggie Mama

      Not a fan of spaghetti usually (especially bolognese, ewwww) but I love how fast it is :)

  • Lizzie B

    Cupboard meals are the best! I do a bean/lentil dish that uses nothing but cupboard goods and is ready in under 10 minutes. Sometimes that’s all that I can muster – lucky it’s delicious!

    • http://www.theveggiemama.com Veggie Mama

      haha yep I’ve got one like that too! Every spice in the land with some lentils and potato. DELICIOUS.

      • Lizzie B

        Yep! That’s exactly it – throw in ALL the spices and see what happens!

  • Lisa Mckenzie

    This looks lovely Stacey I love making things out of what is in your pantry,Thankyou for sharing!

  • Lana (Sharpest Pencil)

    I love this- looks delicious.

    Do you know of anyone that makes fresh wholewheat pasta? Like not the dried stuff?

  • http://www.greekvegetarian.blogspot.com/ Lisa @ Greek Vegetarian

    Yay for cupboard spaghetti and its incarnations, fridge spaghetti and freezer spaghetti!

  • Gluten Free A-Z Blog

    Not only is it easy, it looks so good! I could use a bowl right now..

  • Diane Balch

    Love your cupboard spaghetti.. I make something similar with canned tuna. Thanks again for the party.

  • MotherDownUnder

    I am so very hungry! But while I was away Daddy R ate through the entire pantry! I don’t even have anything left for cupboard spaghetti! And I refuse to go to the grocery store…that will really signify that my holiday is over and I am just not ready for that yet!

  • http://www.twinkleintheeyeblog.com/ Bree @ Twinkle in the Eye

    That sounds delicious, anything with a splash of wine in it floats my boat :-)