Let Me Tell You About This Pasta (Or, That One Time I Tried to Impress My Kids)
Okay, so let me just say: vegan lemon artichoke Pasta started as a wild experiment back when my youngest—the pickiest eater of the house—announced she was “taking a break from cheese.” (Six-year-olds, am I right?!) I was standing in the kitchen eyeing a slightly dented can of artichoke hearts and half a lemon leftover from yesterday’s tea, and I just sort of went for it. Surprisingly, the whole family devoured it. Even my husband, who’s usually skeptical of anything without, you know, actual butter. I’ve made it hundreds of times since, sometimes swapping things out based on what’s lurking in the fridge. Also, total honesty—sometimes I use dry herbs when I just can’t face chopping. No judgment here.
Why I Keep Making This Pasta (And Why You Might, Too)
I make this when I want something bright but not fussy. (It takes, like, twenty minutes if no one interrupts to ask about math homework.) My family goes nuts for it because it’s zippy and comforting at the same time, weirdly? Plus, I get to pretend I’m in Italy—minus the travel and euros. And if I’m being honest, there’s something about all that lemon and garlic swirling together that makes even a grey Tuesday feel a bit more like, well, a solid Saturday. Oh, and no one ever misses the cheese. Not once—my skeptical husband even said so, which is rare praise around here. I used to overthink the sauce (should I add capers? More herbs?) but honestly, it’s pretty great as it is. Maybe that’s what keeps me coming back; it’s easy to love, even on those days where everything else is a bit upside down.
What You’ll Need (And, You Know, Probably Already Have)
- 250g pasta (spaghetti, linguine, or any shape really—my grandma says only linguine, but sorry grandma, penne works if that’s what you’ve got)
- 1 tin (about 400g) artichoke hearts, drained and quartered (marinated or in brine, either works—though marinated ones do bring a lil’ extra zing)
- 3 big cloves garlic, sliced (or use granulated if you’re in a mad hurry; I’ve done it, no shame)
- The zest and juice of 1 lemon (if it’s a sad, dry lemon, use two—nobody’s watching)
- 1 handful fresh parsley, chopped (sometimes I swap in basil because my parsley always bolts)
- 3 tbsp olive oil—good stuff is nice, but I’ve used plain supermarket oil too
- ½ tsp crushed chili flakes (optional—but my older kid swears it’s “spicy” even when I use just a pinch)
- Salt and pepper—to taste (and honestly, I probably use more than you’re supposed to, oops)
- A splash of pasta cooking water (more on that in a minute)
How I Actually Make This (Sometimes With a Little Chaos)
- Bring a big pot of salted water to a boil, then pop in your pasta. Don’t forget to stir or it’ll clump like nobody’s business. Cook till just shy of done—like, one minute less than the packet says.
- While that’s bubbling away, heat the olive oil in a large-ish frying pan over medium heat. Toss in the garlic and let it sizzle for a sec, just until fragrant. Don’t walk away here—I’ve burned it more than once because I thought I could “quickly” answer a text.
- Add those artichokes. If they’re big, give them a rough chop. Cook for about 3-4 minutes, until they’re just starting to get some color. Sometimes mine stick to the pan a bit, but a splash of pasta water usually rescues things.
- Zest the lemon right over the pan (I swear it smells like summer at this point) and toss in the juice. Add your chili flakes now if using, and a good grind of pepper.
- Here’s where I usually sneak a taste because, well, I’m incapable of waiting.
- When pasta’s ready, save about ½ cup of cooking water (I always scoop it out with a mug that inevitably disappears until the exact moment I need it) then drain the pasta.
- Toss the pasta into your pan. Add a big splash of that pasta water. Let it all cook together, stirring so it gets glossy, about 1-2 minutes. If it looks a bit weird and clumpy, just add more water—it always comes together.
- Stir through the parsley, adjust salt and pepper, and you’re basically done.
A Few Notes (Learned the Hard Way)
- If you use marinated artichokes, you can skip the chili flakes—sometimes they’re already spicy.
- Discard the tough outer leaves before you cook; trust me, chewy artichoke is kind of like eating a garden glove. Not fun.
- If you forget the lemon zest, honestly, it’s not a disaster, but the flavor’s way brighter when you remember.
Some Variations I’ve Tried (Not All Winners…)
- Added a handful of baby spinach for extra green. It’s pretty, and the kids don’t even notice.
- Capers work instead of chili flakes if you’re after a briny kick (but, okay, one time I used too many, and everyone said it tasted like the sea… maybe go easy).
- Tried swapping lemon for lime once. Wouldn’t really recommend it—felt like it was trying too hard to be something else?
- Sometimes I swirl in a spoon of vegan butter at the end if I want it extra lush.
If You Don’t Have the Right Equipment…
I always use my trusty cast iron pan for the sauce, but you could use any old frying pan—even a big pot in a pinch, though the tossing isn’t as satisfying. As for zesting, if you don’t have a microplane, just use the smallest side of a box grater, or even a vegetable peeler in a real bind (tiny strips are fine, no judgey cooks here).
How to Store It (If, You Know, You Have Leftovers)
Pop any leftovers in an airtight container and stick them in the fridge—it’ll last a couple of days. Actually, I think it tastes better the next day, probably because the flavors hang out together overnight. But in my house, it never survives more than a day, so, who knows?
How I Like to Serve It (And a Quirky Family Habit)
This pasta loves a simple green salad on the side. Sometimes I scatter a few toasted walnuts over the top for crunch (fancy, right?). My family insists on eating it curled up on the sofa with old sitcoms on. Not exactly textbook Italian, but it makes for a good night.
Stuff I Wish I’d Known My First (Few) Times
- Don’t rush draining the pasta—if you do, you lose all that nice starchy water that makes it silky. I tried just using tap water once. Big mistake; don’t do it.
- If you overcook the garlic, it’ll go bitter. Actually, I find it works better if you go slow and just nudge it around till it looks golden, not brown.
- Pasta shapes: short shapes hold more chunky sauce, but long strands slurp up the lemony stuff. I flip-flop between both, honestly.
FAQ (For Real, People Ask Me These Things!)
- Can I make this gluten-free? Oh definitely—any GF pasta works. I’ve used rice pasta and it’s still tasty! Just watch the cook time, some get mushy quick.
- Is this freezer friendly? Eh, not really—it goes a bit weird when thawed. I tried once out of curiosity, and let’s just say it wasn’t a repeat performance.
- Can I add protein? Sure! Toss in some chickpeas or grilled tofu. Actually, someone once suggested vegan sausage—I haven’t tried that, but if you do, let me know how it goes.
- What if I only have bottled lemon juice? It works in a pinch, but try to get fresh if you can. Bottled just doesn’t have that sunny zing.
- Any secret ingredient? I sometimes toss in a spoon of nutritional yeast for that cheesy flavor. Not traditional, but hey, I like what I like!
Oh, also, if you ever find yourself with way too many lemons because a neighbor left a bag on your porch (it happened to me last spring!), this is the perfect excuse to use ‘em up. Anyway, enjoy—and if your family has any weird pasta traditions, I’d love to hear about them. Happy cooking!
Ingredients
- 12 oz dried fettuccine or spaghetti pasta
- 1 (14 oz) can artichoke hearts, drained and quartered
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
Instructions
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1Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
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2Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
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3Add artichoke hearts to the skillet and cook for 3-4 minutes, stirring occasionally.
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4Pour in plant-based milk, lemon zest, and juice. Stir in nutritional yeast. Let the sauce simmer for 3-5 minutes until slightly thickened.
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5Add the cooked pasta to the skillet, tossing to coat with the sauce. Add some reserved pasta water if needed for desired consistency.
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6Season with salt and black pepper. Garnish with chopped parsley and serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
370 caloriescal
Protein:
11gg
Fat:
8gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
62gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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