Description
A quick, vibrant Italian pasta dish featuring tangy lemon and earthy artichokes in a dairy-free, silky sauce. Perfect for weeknights or gatherings, this one-pot meal balances simplicity and elegance with bold, refreshing flavors.
Ingredients
Olive oil, 2 tbsp (light for neutral flavor)
Vegan butter, 3 tbsp (e.g., Earth Balance)
Lemon, 1 (zest and juice; freshly squeezed)
Garlic, 2 cloves (minced or paste)
Salt, to taste
Linguine, 300g (or fettuccine/penne)
Vegan cream, 250ml (coconut milk or cashew cream)
Artichoke hearts, 1 jar (14 oz, drained and chopped; frozen works)
Vegan parmesan, to taste (can use nutritional yeast mix)
Instructions
Heat 2 tbsp olive oil and 3 tbsp vegan butter in a large pan on medium heat
Add 1 lemon’s zest and 2 cloves minced garlic; cook until foamy
Let simmer gently for 1-2 minutes to develop flavor without browning
Pour in 250ml vegan cream and adjust salt; reduce to low
Boil 300g linguine in salted water; reserve 1/4-1/2 cup pasta water
Once pasta is cooked, mix it with the sauce and 1/2 cup pasta water on medium-high
Toss continuously until emulsified (5-7 minutes)
Add 1/2-1 tsp fresh lemon juice and chopped artichoke hearts
Adjust consistency with additional pasta water if needed
Notes
Substitute pasta type or use gluten-free
Coconut milk adds richness; cashew cream offers a different texture
Garlic should caramelize gently, not burn
Add vegan parmesan last-minute for fresh zest
Best served immediately; store leftovers in an airtight container for 2-3 days
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 18g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg