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Pasta with dill artichoke pesto in a large yellow and white pasta bowl
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5 from 1 vote

Vegan Pasta with Dill Artichoke Pesto

A vibrant pasta with a pesto made of dill and artichokes is the perfect and easy recipe for a weeknight dinner.
Prep Time15 mins
Cook Time30 mins
Course: Dinner, Pasta
Cuisine: Italian, Vegan
Servings: 8
Calories: 374kcal


  • 16 oz pasta any small shape like fusilli, cooked according to package instructions (if desired, add about 1 cup of green beans, chopped into 1-inch pieces, to the pasta water five minutes before the pasta is fully cooked)
  • 4-5 artichoke hearts (I used canned but you can go with frozen if that's what you have on hand)½ cup chopped dill
  • 2-3 cloves garlic
  • ½ teaspoon red pepper flakes
  • ½ cup walnuts
  • 8 oz silken tofu
  • Salt to taste
  • ¼ cup extra virgin olive oil
  • 12 oz vegan meatballs (optional)
  • 1 tablespoon parsley , chopped + 1 tablespoon dill, chopped, for garnish
  • ½ teaspoon extra virgin olive oil
  • 2 red or green bell peppers


  • Put the dill, artichoke, garlic, red pepper flakes, walnuts, tofu and salt in a food processor and with the motor running, drizzle in the olive oil until the mixture is smooth and creamy.
  • In a skillet, heat 1 teaspoon olive oil and add the bell peppers, chopped in a one-inch dice. Cook about 5-7 minutes, stirring often, until it begins to just get tender and brown spots appear on the skin.
  • If using "meatballs," add them to the skillet along with the bell peppers.
  • Finally, drain the pasta and place in a large bowl. Add 1 cup of the pasta water, the cooked peppers, meatballs and pesto to the bowl and mix thoroughly but carefully. Garnish with chopped parsley and dill. Serve.


Calories: 374kcal | Carbohydrates: 39g | Protein: 15g | Fat: 18g | Saturated Fat: 2g | Sodium: 88mg | Potassium: 146mg | Fiber: 4g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg