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Antipasto Pasta

Makes: 3 servings Time: 40 mins

If you like a classic Italian Antipasto spread, you'll love this Antipasto inspired pasta!

It's grain free and loaded with popular Italian plant based ingredients. It can be enjoyed hot or cold as a pasta salad. Delizioso! And if you dig it, mild or spicy Italian sausage would be an excellent addition!

What you need to make this dish:
  • 1 box chickpea rotini pasta (or GF pasta of choice)

  • 1 can artichoke hearts, drained and rinsed

  • 1/4-1/2 cup sun dried tomatoes, drained and rinsed

  • 1 pint cherry tomatoes, chopped and roasted

  • 2 tbsp capers, rinsed

  • 2 big handfuls of fresh spinach, arugula or green of choice

  • 2-3 tbsp Extra virgin olive oil (EVO)

  • 2 tbsp nutritional yeast (optional, gives it a cheesy flavour)

  • Sprinkle of red pepper flakes (optional, for heat)

  • Salt & pepper to taste

What you need to do to make this dish:
  1. Set your oven to 400 and pierce each cherry tomato with a knife or fork before arranging on a baking sheet covered in parchment paper. When oven is ready, roast tomatoes for 35-40 mins.

  2. While cherry tomatoes roast, rinse and chop your artichoke hearts and sundried tomatoes and rinse your capers.

  3. Cook pasta according to package instructions.

  4. When pasta is done cooking, drizzle with EVO and mix all the other ingredients into the pasta while the pot stays on medium heat on burner. You can mix in the spinach at this point or serve the pasta on a bed of spinach instead.

  5. Sprinkle with nutritional yeast, chilli flakes (if using) and salt & pepper to taste.


Lisa xx

PS. Please take a photo and tag @yourbestlifewithlisa if you make this recipe.

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