Tagliatelle with Lemon Artichoke Sauce | Easy Vegan Pasta Recipe

Tagliatelle with Lemon Artichoke Sauce | Easy Vegan Pasta Recipe

This easy vegan pasta recipe for May uses tender artichokes, garlic, parsley, and lemon to make a simple skillet sauce that clings to wide ribbons of pasta. It is bright enough for spring, filling enough for dinner, and a good recipe to keep in mind when artichokes are in season or when you have a jar of artichoke hearts ready to use.

4 servings | Time: 30 minutes

Ingredients

For the Pasta

• 12 oz. (340 g) tagliatelle, fettuccine, or other wide pasta

• 1 tbsp. (15 ml) sea salt, for the pasta water

For the Lemon Artichoke Sauce

• 2 tbsp. (30 ml) olive oil

• 3 garlic cloves, minced

• 1 shallot, about 2 oz. (55 g), finely chopped

• 2 cans or jars artichoke hearts, about 14 oz. (400 g) each, drained and roughly chopped

• ½ cup (120 ml) low-sodium vegetable broth

• ¼ cup (60 ml) dry white wine or additional vegetable broth

• 2 tbsp. (30 ml) fresh lemon juice

• 1 tsp. lemon zest

• ½ tsp. sea salt, plus more to taste

• ¼ tsp. black pepper

• ¼ cup (10 g) chopped fresh parsley

• 2 tbsp. (10 g) vegan parmesan-style crumbles or shreds, optional

For Serving

• Extra chopped fresh parsley

• Extra lemon zest

• Lemon wedges

• Extra black pepper

• Extra vegan parmesan-style crumbles or shreds, optional

Directions

1. Bring a large pot of water to a boil. Add the sea salt, then cook the pasta according to the package directions until al dente. Reserve 1 cup (240 ml) pasta water before draining.

2. While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the garlic and shallot and cook for 2 to 3 minutes, stirring often, until softened and fragrant.

3. Add the artichoke hearts and cook for 5 to 6 minutes, stirring occasionally, until they begin to soften and lightly brown at the edges.

4. Stir in the vegetable broth, white wine or additional broth, lemon juice, lemon zest, sea salt, and black pepper. Simmer for 5 minutes, letting the artichokes break down slightly into the sauce.

5. Add the drained pasta to the skillet and toss well, adding reserved pasta water a little at a time until the sauce lightly coats the noodles.

6. Stir in the parsley and vegan parmesan-style crumbles or shreds, if using. Taste and adjust the sea salt, black pepper, and lemon juice.

7. Serve with extra parsley, lemon zest, lemon wedges, black pepper, and extra vegan parmesan-style crumbles or shreds, if desired.

Make It Yours

For May, keep the lemon-artichoke base and add the spring produce that looks best.

• Fold in asparagus tips, peas, baby spinach, zucchini ribbons, or thinly sliced leeks during the last few minutes of cooking.

• For a more substantial pasta, add white beans or chickpeas to the skillet with the artichokes.

• If you want a creamier sauce, stir in a spoonful of cashew cream or a splash of unsweetened plain plant milk before adding the pasta.

• For extra texture, finish with toasted breadcrumbs, sliced almonds, or pine nuts.