Description
This creamy lemon artichoke pasta is a bright, zesty, and satisfying vegan meal that comes together in just 25 minutes. Made with blended artichoke hearts, garlic, olive oil, and lemon, it’s simple, fresh, and completely dairy-free. Perfect for a quick weeknight dinner or an elegant plant-based meal.
Ingredients
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12 oz spaghettini (or pasta of choice)
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1 (14 oz) can artichoke hearts, drained and rinsed
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2 tbsp fresh lemon juice
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1 tbsp lemon zest
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1/4 cup extra virgin olive oil
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3 garlic cloves, minced
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1 tbsp capers (optional)
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Salt and black pepper, to taste
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1/4 cup reserved pasta water
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Fresh parsley or basil for garnish
Instructions
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Cook pasta until al dente. Reserve 1/4 cup of pasta water before draining.
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Sauté garlic (and capers if using) in 1 tbsp olive oil for 1 minute.
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Blend artichokes, lemon juice, lemon zest, olive oil, salt, and sautéed garlic until smooth. Add pasta water if needed.
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Toss cooked pasta with sauce. Add more pasta water to thin as needed.
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Season to taste. Garnish with herbs and serve warm.
Notes
- Rinse canned artichokes to reduce brine flavor.
- Use frozen artichokes for a cleaner taste.
- Add-ins like roasted veggies or sun-dried tomatoes can enhance flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boil, Blend, Toss
- Cuisine: Italian-Inspired