Indulge in the flavors of this great dish, A Mediterranean escape with our delectable Creamy Vegan Spinach Artichoke Pasta recipe. Inspired by the classic combination of tender artichokes, zesty lemon, and aromatic herbs, fresh spinach, this dish is a celebration of simplicity and sophistication. Whether you're a fan of hearty pasta dishes or seeking a quick weeknight dinner that's both satisfying and nutritious, easy pasta recipes are sure to become a staple in your culinary repertoire.
Why You'll Love This:
Our Creamy Vegan Linguine With Artichokes offers the perfect balance of creamy richness, bright acidity, and earthy flavors. It's a great way to satisfy your cravings for comfort food while still enjoying the health benefits of plant-based eating. Plus, it comes together quickly and easily, making it ideal for busy quick weeknight dinners when you need a delicious meal in a hurry.
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Ingredients
- 12 ounces linguine pasta (or gluten-free pasta for a GF option)
- 2 tablespoons olive oil
- 2 leeks, sliced (white and light green parts only)
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 small squash, diced
- 1 can artichoke hearts, drained and chopped
- ¼ cup sun-dried tomatoes, chopped
- Zest and juice of 1 lemon
- ¼ cup nutritional yeast
- ½ cup vegetable broth
- ½ cup vegan parmesan cheese
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
in a large pot, boil linguine in salted water for 10 minutes.
Sauté aromatics, season with salt and pepper and spices you might have on hand.
Throw in artichokes and sun dried tomatoes.
Toss noodles in olive oil and or vegan butter squeeze lemons and throw in chopped herbs.
- Cook the linguine pasta according to package directions until al dente. Reserve 1 cup of the cooking water, then drain the pasta and set it aside.
- In a large skillet, heat the olive oil over medium heat. Add the leeks, onion, and garlic, and sauté until softened and fragrant, about 5 minutes.
- Add the diced squash to the skillet and cook for an additional 5 minutes, or until tender.
- Stir in the chopped artichoke hearts, sun-dried tomatoes, lemon zest, and nutritional yeast. Cook for 2-3 minutes to allow the flavors to meld together.
- Pour in the vegetable broth and lemon juice, then add the cooked linguine pasta to the skillet. Toss everything together until well combined, adding pasta cooking water as needed to create a creamy sauce.
- Stir in the vegan parmesan cheese and chopped parsley, then season with salt and black pepper to taste.
- Serve the Creamy Vegan Linguine With Artichokes hot, garnished with additional parsley and lemon zest if desired.
Hints:
- Season to Taste: Taste the sauce as you go and adjust the seasonings accordingly. Add more salt, pepper, or lemon juice as needed to balance the flavors and enhance the dish.
- Don't Overcook the Vegetables: Be careful not to overcook the vegetables, especially the squash, as you want them to maintain their texture and freshness. Cook them just until they're tender but still slightly crisp.
- Add Sun-Dried Tomatoes and Artichokes Last: Stir in the sun-dried tomatoes and chopped artichoke hearts towards the end of cooking to warm them through without overcooking them. This preserves their flavors and textures.
- Finish with Fresh Herbs and Vegan Parmesan: Just before serving, sprinkle the vegan linguine with artichokes with fresh herbs, such as parsley or basil, and vegan parmesan cheese for a burst of freshness and flavor. Maybe drizzle some soy sauce for that extra umami.
Substitutions
- For added protein, stir in white beans or pine nuts along with the pasta.
- Experiment with different herbs such as basil or thyme for a unique flavor profile.
- Add a splash of white wine to the sauce for an extra layer of depth and complexity.
Variations
- For added protein, stir in white beans or pine nuts along with the pasta.
- Experiment with different herbs such as basil or thyme for a unique flavor profile.
- Add a splash of white wine to the sauce for an extra layer of depth and complexity.
Top tip
Artichokes bring a unique briny flavor to dishes, adding depth and complexity. To enhance this delicious characteristic in your vegan linguine with artichokes, consider incorporating a splash of white wine or a tablespoon of capers into the sauce. These ingredients will complement the artichokes beautifully and elevate the overall flavor profile of your dish. Adjust the amount according to your taste preferences, but don't be afraid to experiment with these savory additions for a truly unforgettable dining experience!
Faq
Q: Can I make this recipe oil-free?
A: Yes, you can omit the olive oil and sauté the vegetables in a bit of water or vegetable broth for an oil-free option.
Q: Can I use dairy milk instead of vegetable broth?
A: Yes, you can use dairy milk if you prefer, but keep in mind that it will alter the flavor and make the dish non-vegan.
Q: Can I use different pasta shapes?
A: Absolutely! Feel free to use your favorite pasta shape or whatever you have on hand. Penne, spaghetti, or fettuccine would all work well in this recipe.
Savor the flavors of the Mediterranean with our Creamy Vegan Linguine With Artichokes. With its creamy sauce, tender artichokes, and zesty lemon, it's a dish that's sure to please even the most discerning palates. Whether you're a fan of easy weeknight dinners or simply looking for a delicious vegan pasta recipe, this dish is a winner every time!
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Pairing
These are my favorite dishes to serve with [this recipe]:
Vegan Veggies & Lemon Artichoke Linguine Recipe
Ingredients
- 12 ounces linguine pasta or gluten-free pasta for a GF option
- 2 tablespoons olive oil
- 2 leeks sliced (white and light green parts only)
- 1 onion finely chopped
- 4 garlic cloves minced
- 1 small squash diced
- 1 can artichoke hearts drained and chopped
- ¼ cup sun-dried tomatoes chopped
- Zest and juice of 1 lemon
- ¼ cup nutritional yeast
- ½ cup vegetable broth
- ½ cup vegan parmesan cheese
- ¼ cup fresh parsley chopped
- Salt and black pepper to taste
Instructions
- Cook the linguine pasta according to package directions until al dente. Reserve 1 cup of the cooking water, then drain the pasta and set it aside.
- In a large skillet, heat the olive oil over medium heat. Add the leeks, onion, and garlic, and sauté until softened and fragrant, about 5 minutes.
- Add the diced squash to the skillet and cook for an additional 5 minutes, or until tender.
- Stir in the chopped artichoke hearts, sun-dried tomatoes, lemon zest, and nutritional yeast. Cook for 2-3 minutes to allow the flavors to meld together.
- Pour in the vegetable broth and lemon juice, then add the cooked linguine pasta to the skillet. Toss everything together until well combined, adding pasta cooking water as needed to create a creamy sauce.
- Stir in the vegan parmesan cheese and chopped parsley, then season with salt and black pepper to taste.
- Serve the Creamy Vegan Linguine With Artichokes hot, garnished with additional parsley and lemon zest if desired.
