Vegan Veggies & Lemon Artichoke Linguine Recipe
Indulge in the flavors of the Mediterranean with our delectable Creamy Vegan Linguine With Artichokes recipe. Inspired by the classic combination of tender artichokes, zesty lemon, and aromatic herbs, 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, this recipe is sure to become a staple in your culinary repertoire.
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.