Why You’ll Love Creamy Lemon Linguine with Artichoke Recipe
Bright, citrusy flavour from fresh lemon that lifts the whole dish.
Creamy texture without dairy, thanks to a vegan butter + plant‑cream combo.
The artichoke hearts bring a subtle Mediterranean twist and a pleasant bite.
Quick to prepare (about 20 minutes) making it ideal for a satisfying weeknight meal.
Easily adaptable: swap pasta shape, use gluten‑free option, or change veggies if you like.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
vegan butter
lemon (zest and juice)
garlic cloves
salt
linguine
vegan cream
artichoke hearts (jarred, drained and roughly chopped)
vegan parmesan (for serving)
Directions
In a large frying pan, heat the olive oil and vegan butter over medium heat until the butter is foaming.
Lower the heat. Add the lemon zest and the minced or grated garlic. Stir until fragrant, about 1–2 minutes.
Pour in the vegan cream, season to taste with salt, and bring the mixture to a gentle simmer.
Meanwhile, cook the linguine in salted boiling water according to package instructions (typically 8–11 minutes) until al dente. Before draining, reserve about a ¼–½ cup of the pasta cooking water. Drain the pasta.
Add the cooked linguine to the cream sauce in the pan, along with a splash of the reserved pasta water. Turn the heat up to high and gently stir/toss to coat the pasta evenly in the sauce. If it becomes too thick, add more pasta water until it reaches a silky consistency.
Squeeze in lemon juice to taste, stir through the chopped artichoke hearts, and check the seasoning.
Serve immediately, topped with extra vegan parmesan and a sprinkle of lemon zest.
Servings and timing
Serves: 3 people
Cook time: Approx. 20 minutes
Total time: Approx. 20 minutes
Variations
Swap the linguine for spaghetti, fettuccine or a gluten‑free pasta for dietary needs.
If you can’t find artichoke hearts, substitute with cherry tomatoes, olives (green and/or black), or roasted red peppers for a Mediterranean twist.
For extra vegetables, stir in sautéed spinach, asparagus tips, or peas just before serving.
Add a little chilli flake or cracked black pepper for a gentle heat.
For even more richness, stir in a handful of chopped roasted nuts (e.g., walnuts or pine nuts) on top for texture.
Storage/Reheating
Store: Keep any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: Gently rewarm in a pan over medium heat, adding a splash of plant‑cream or pasta water to bring back the silky sauce texture. Avoid microwave if possible to keep the cream sauce smooth.
Note: Pasta will absorb sauce over time, so you may need to loosen it with additional cream or water when reheating.
FAQs
How do I make sure the sauce stays creamy and doesn’t split?
Use medium heat when combining the cream with vegan butter and oil; when adding the pasta, ensure it’s hot and add reserved pasta water gradually to maintain an emulsified sauce and avoid separation.
Can I use fresh artichokes instead of jarred artichoke hearts?
Yes—you can. If using fresh, trim and boil the artichokes until tender, then chop and proceed as directed. This will add extra time but offers a fresher flavour.
Is this recipe suitable for gluten‑free diets?
Yes—just substitute the linguine with a certified gluten‑free pasta. The rest of the ingredients are naturally vegan and can be gluten‑free if you check labels.
How can I add protein to this dish?
You could stir in cooked chickpeas, white beans, or vegan sausage slices. Alternatively, top with roasted tofu cubes or grilled plant‑based chicken.
Can I reduce the fat or calories of this dish?
Yes—you might use less vegan butter or switch to a lighter plant‑cream option. Also, choose a whole‑grain or legume‑based pasta which typically offers more fibre for less refined carbs.
What kind of vegan cream works best?
Look for a plant‑based cream with a neutral flavour (such as soy or oat) that is designed for cooking. If unavailable, you can make cashew‑cream at home (soaked cashews blended with water) though flavour and texture may differ slightly.
How do I keep the lemon flavour fresh and not overpowering?
Use the zest and then adjust the juice at the end to taste—squeeze gradually and taste as you go so the lemon brightens the dish without becoming sour.
Could I add herbs to this recipe?
Absolutely. Fresh basil, parsley or chives stirred in just before serving would work beautifully. A sprinkle of chopped fresh mint could also add a refreshing note.
Can I prepare this ahead of time?
You can prepare the sauce ahead and refrigerate, but it’s best to cook the pasta and combine just before serving so the texture stays optimal and the sauce stays smooth.
What do I serve with this dish?
A simple green salad dressed with olive oil and lemon would complement it well. Crusty bread or garlic bread (vegan‑friendly) can also round out the meal nicely.
Conclusion
This creamy lemon linguine with artichoke is a delightful vegan pasta dish that balances bright citrus notes with a silky sauce and mellow artichoke hearts. It’s quick, adaptable and perfect when you want something comforting yet light. Whether you’re cooking for a weeknight dinner or entertaining, this dish hits the spot—and is easy enough to customize to your taste. Enjoy!
