Vegetarian Pasta with Artichoke Hearts and Soy Chorizo recipe

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Ingredients

½ (1 pound) package whole grain penne pasta
1 (6 ounce) jar marinated artichoke hearts - drained and chopped, with marinade reserved
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced onion
3 ounces soy chorizo (such as Trader Joe's®), or more to taste, chopped
1 tablespoon chopped jalapeno pepper
1 teaspoon dried basil
½ cup reduced-fat sour cream
½ cup Greek yogurt
¼ cup shredded mozzarella cheese
1 pinch cayenne pepper, or to taste
3 tablespoons grated Parmesan cheese, or to taste

Nutrition Info

463.8 calories
carbohydrate: 51.4 g
cholesterol: 32.9 mg
fat: 20.9 g
fiber: 6.8 g
protein: 20.9 g
saturatedFat: 7.8 g
servingSize: -
sodium: 553 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

  2. Meanwhile, pour 1/4 cup artichoke marinade into a large skillet over medium heat. Add olive oil and butter. Add onion and cook until soft, about 5 minutes. Add artichoke hearts, soy chorizo, jalapeno pepper, and basil. Cook 5 minutes more and remove from heat. Stir in sour cream, yogurt, mozzarella cheese, and cayenne pepper.

  3. Drain cooked penne and toss immediately with the warm sauce in the skillet. Sprinkle Parmesan cheese on top and serve.

Recipe Yield

4 servings

Recipe Note

This is a creamy pasta that's not too heavy, featuring artichoke hearts plus a hint of heat from spicy soy chorizo and jalapeno. This goes great with a spinach or dark green salad with Kalamata olives.

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