Jason Wrobel – Artichoke Heart & Basil Pasta | Vegan Recipe
The always funny and always clever Jason Wrobel takes gluten-free rice penne and whips it into a delicious artichoke basil pasta. This dish is rich in omega 3s and antioxidants like lycopene, but it’s the flavor that truly shines. Hold onto your socks. This recipe is bound to knock them off.
Artichoke Heart & Basil Pasta
- Dry pasta (enough for 2 people)
- 1/3 cup pine nuts, toasted
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 large tomato, chopped
- 1 6-oz jar marinated artichoke hearts, drained and chopped
- ¼ cup fresh basil, roughly chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
In a large pot of salted water, boil the pasta. While pasta is cooking, sauté the pine nuts and garlic in a large saucepan on medium-low heat with oil until garlic starts to soften. Don’t let the garlic burn. Add the tomatoes, artichokes, basil, oregano, salt, and pepper and heat thoroughly. Drain noodles and return to the pot. Add the sauce to the noodles and toss together well. Serve immediately. Makes 2–4 servings.
About Jason Wrobel
Jason Wrobel is a world-renowned leader in organic raw vegan cuisine, culinary education, and health entertainment. He is a graduate of the Living Light Culinary Arts Institute and is nationally certified as a Raw Food Chef and Culinary Instructor. As a live speaker, known for his empowering, passionate, and comedic presence, he has shared the stage with wellness luminaries and bestselling authors such as John Robbins, David Wolfe, Kevin Trudeau, Donna Gates, Dr. Joseph Mercola, Dr. Joel Fuhrman, Ron Teeguarden, and Kathy Freston. His first major lifestyle and organic recipe book debuted in 2012. Visit him online to see recipe demo videos, e-books, recipes, health tips, and upcoming live tour dates.