Sun Dried Tomato & Artichoke Ziti – Vegan Dinner

Sun Dried Tomato and Artichoke Pasta

Sun Dried Tomato and Artichoke Pasta

Yes, the Beastie Boys!

I seriously love good music. I mean, that music that when you turn it up – you can feel it. I think that is why I have always had so much fun going to concerts. I try to think as far back as I can remember, taking in all of those great shows. There were some doozies, of course. Like I have to admit my first concert was…wait for it…the New Kids on the Block. I have a feeling most others my age probably have the same embarrassing statistic attached to them. My favorite show ever, and I don’t expect it to ever lose its status as the number one spot – Beastie Boys. Yes…I waited 30 long years to see them and it was the single.greatest.moment.ever. (After the kids and marriage and all of those expected greatest moments ever.)

Yes! The Beastie Boys

At any rate, I think it is super awesome that now that my kids are older – all three of them have a love of music themselves. My oldest has made me proud in her musical selection – often listening to many of my old favorites. Our son will often let us know that he is in fact home by turning up some dubstep and shaking the house down. (I think he forgets that he doesn’t yet live alone.) And our youngest may be the most addicted of them all. Concerts. There is a list of about 6 or 7 upcoming concert dates hanging on our fridge at this very moment. I think she thinks that we work Monday – Friday to support her concert habit, and specifically off on weekends to support her not having a license.

Austin’s Coffee Shop – Orlando FL

Just a couple weekends ago, we had the opportunity to chauffeur Elyza and a friend to a coffee shop out in Orlando for a small show. I checked the place out before we went and became excited to see it first hand. It was the most perfect little shop, offering vegan meals (and more importantly vegan chocolate cake) and organic coffees, craft beers and local wines.
I was legitimately excited for this adventure!

The place was everything I had hoped it to be and more. My husband and I hung out on the outside patio and had a nice meal together, while the inside was packed with locals waiting to see the nights entertainment. There were tomato plants growing from a small patch of garden on one side of us, and a bustling highway on the other side. It was perfect. I tried the vegetarian Reuben and of course had the vegan chocolate cake.
Both were amazing.

While we were hanging out on the patio, my husband noticed one of those small machines with the free magazines in them. Normally you would find 30 pages worth of rentals or a coupon book – but not here at Austin’s. It was like the free magazine people wanted to give me a gift. A special gift of a free Vegan magazine to read in the perfect breeze, while I dine between tomato plants and traffic. I read it twice.
Tonight’s dinner was inspired by a recipe I found in that magical free Vegan magazine.
The night was a success. Elyza got to meet the artist following his set, and Mom and Dad enjoyed a quiet dinner together right outside. And I have been thinking about this Sun Dried Tomato & Artichoke Ziti ever since.
The best part about this recipe is that it is really simple to throw together, but it tastes like you spent the entire day prepping and simmering. The flavor of the sun dried tomatoes mixes amazingly with the garlic and silken tofu to make a creamy vegan sauce, and sauteed mushrooms with artichoke hearts will kick the flavor up another notch.
Sun Dried Tomato & Artichoke Ziti – Vegan Dinner

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 6


  • 1 lb. Ziti
  • 1 cup Sun Dried Tomatoes in Oil
  • 1 box Silken Tofu
  • 2 tsp. Red Wine Vinegar
  • 1 tsp. Organic Sugar
  • 1 tsp. Salt
  • Pepper to taste
  • 1 Tbs. Dried Basil
  • 2 Tbs. Olive Oil
  • 3 Cloves Garlic - diced
  • 1 cup mushrooms - sliced
  • 8 oz. jar Artichoke Hearts - Diced
  • 2 Tbs. Parsley
  • Vegan Parmesan Cheese


  1. Cook Ziti until al dente or preferred taste.
  2. While pasta is cooking, heat olive oil in a saucepan over medium heat.
  3. Add the diced garlic, followed by the sliced mushrooms and artichokes.
  4. Saute gently and lower heat to keep contents just warm.
  5. Add the sun dried tomatoes to a food processor, and pulse until almost smooth.
  6. Add the silken tofu, red wine vinegar, sugar, salt, pepper and basil and blend until smooth.
  7. Remove contents from food processor and add to the garlic/mushroom/artichoke saucepan.
  8. Stir gently to combine all ingredients.
  9. Once ziti has finished cooking, drain and combine all contents in one large pan.
  10. Stir gently again to combine all ingredients.
  11. Top with vegan parmesan and parsley.



Leave a Reply