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Vegan Pasta with Cherry Tomatoes and Kale

A comforting, fast and "fancy" dish that's perfect for a quick yet flavorful meal.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Keyword: Artichokes, Capers, Kale, Pasta, Quick, Tomatoes, White Wine
Servings: 4 people


  • 1/2 lb. pasta of your choice
  • 1 tbsp oil
  • 1/4 red onion finely chopped
  • 2-3 cloves minced garlic
  • 1 pint cherry or grape tomatoes sliced
  • 3/4 cup white wine or veggie broth
  • 1 tbsp dried basil
  • 3/4 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 medium bunch kale removed from stem and chopped in 1 inch pieces and gently massaged for a few seconds with touch of oil
  • 1 cup marinated artichokes drained
  • 3 tbsp capers optional
  • Juice of 1/2 lemon
  • Garnish: Red chili flakes optional


  • Put pot of water on to boil for pasta.
  • Meanwhile, add oil to large pan over medium heat and once hot, add onion, stir frequently adding bit of water if pan is too dry along the way.
  • Cook 5 min, add garlic and tomatoes and cook another 3 min, careful not to burn garlic.
  • Add wine, basil, salt and pepper, stir, and raise heat if needed, to get bubbly. Then lower heat a bit to cook at a low simmer (just bubbly) for several min until liquid is reduced by half.
  • Add kale and artichokes, stir, put cover on pan, and cook another 1 min. Uncover and stir. Kale should be bright green and slightly.
  • Add sauce to cooked pasta and gently stir, adding capers and lemon juice.
  • Taste and add more salt/pepper if desired.
  • Serve and top with optional red chili flakes for some spicy heat!