Description
A creamy, zesty, and easy-to-make lemon linguine recipe featuring artichokes, garlic, and a luscious dairy-free sauce. Perfect for a quick, satisfying vegan dinner.
Ingredients
- 300g linguine
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1 lemon (zest and juice)
- 1 × 400g tin of artichoke hearts (drained and roughly chopped)
- 100g plant-based cream (e.g. oat or soy cream)
- 1 tbsp nutritional yeast
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the linguine in salted boiling water according to the package instructions until al dente. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large pan over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add the chopped artichokes and cook for another 2-3 minutes to heat through.
- Stir in the lemon zest, lemon juice, and plant-based cream. Add nutritional yeast and mix well.
- Season with salt and pepper to taste. Add a bit of reserved pasta water to loosen the sauce if needed.
- Drain the linguine and add it to the pan. Toss everything together until well coated.
- Serve immediately, garnished with chopped parsley and extra lemon zest if desired.
Notes
- Use gluten-free pasta to make this dish gluten-free.
- Add chili flakes for a bit of heat.
- Adjust lemon to taste if you prefer it more or less tangy.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
