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Vegan Lemon Artichoke Pasta: A Bright, Creamy Delight
Youssef Hb

Vegan Lemon Artichoke Pasta: A Bright, Creamy Delight

A vibrant Italian-inspired vegan dish where artichokes and lemons create a balanced, opalescent sauce. Quick to prepare with olive oil, vegan cream, and plump canned artichokes for a fresh yet rich meal perfect for weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Olive oil 2 tbsp
  • Vegan butter 3 tbsp
  • Lemon 1 (zest and juice)
  • Garlic 2 cloves
  • Salt to taste
  • Vegan cream 1 cup
  • Linguine pasta 12 oz
  • Canned artichokes 1 (12 oz) can, drained
  • Vegan parmesan for serving
  • Lemon zest 1 tsp extra

Method
 

  1. Heat olive oil and vegan butter in a skillet until foaming
  2. Add lemon zest, garlic, and salt; sauté until fragrant
  3. Pour in vegan cream and simmer gently
  4. Toss drained linguine into the pan with 1/4 cup pasta water to emulsify
  5. Add lemon juice and drained artichokes; adjust seasoning
  6. Serve immediately, topped with vegan parmesan and extra lemon zest

Notes

Toast garlic 30 seconds max to avoid bitterness
Use 100% pasta water (with dissolved starch) for emulsion
Adjust emulsion by adding water in teaspoon increments
Allow leftovers to cool completely before refrigerating