Creamy Vegan Lemon Artichoke Pasta
A luscious, velvety vegan pasta made with a creamy lemon-tahini sauce (no dairy), tender artichoke hearts, garlic, spinach, and fresh herbs. Naturally Mediterranean, comforting, and ready in under 25 minutes.
⏱ Time
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
For the Pasta
200g pasta (linguine, penne, or spaghetti)
Salt for boiling
For the Sauce
2 tbsp olive oil
3–4 garlic cloves, minced
1 cup canned coconut milk OR 1/2 cup cashew cream
2 tbsp tahini (adds richness)
1–2 tbsp lemon zest
3–4 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/4 cup pasta water (for thinning)
Vegetables
1 cup artichoke hearts, drained & chopped (canned or jarred)
1 cup baby spinach
Optional: 1/2 cup peas or broccoli florets
Finishing
1–2 tbsp nutritional yeast (optional, for cheesy flavor)
Fresh parsley or basil
Lemon wedges
Instructions
1. Cook Your Pasta
1. Bring salted water to a boil.
2. Cook pasta until al dente.
3. Reserve 1/4 cup pasta water, then drain.
2. Prepare the Creamy Lemon Sauce
1. Heat olive oil in a pan over medium heat.
2. Add garlic and sauté 30–40 seconds (don’t brown).
3. Add coconut milk (or cashew cream) and tahini — whisk until smooth.
4. Add lemon zest, lemon juice, salt, and pepper.
5. Simmer 2–3 minutes until creamy.
3. Add Artichokes & Spinach
1. Stir in chopped artichoke hearts.
2. Add spinach and let it wilt.
3. Add a splash of pasta water to loosen the sauce if needed.
4. Toss with Pasta
1. Add cooked pasta directly into the pan.
2. Toss until everything is coated in the creamy lemon sauce.
3. Adjust seasoning (more lemon, salt, or pasta water).
5. Serve
Sprinkle nutritional yeast for cheesy depth
Top with fresh parsley
Squeeze extra lemon on top
Serve hot
Notes
Tahini + lemon = perfect creamy Mediterranean combo.
Coconut milk makes it silky without tasting like coconut if lemon is strong.
Cashew cream makes it even richer if preferred.
Tips
Add roasted chickpeas or crispy tofu for protein.
Add sun-dried tomatoes for extra Mediterranean flavor.
If sauce becomes too thick, thin with more pasta water.
❓ frequently asked questions FAQ
Is this fully vegan?
Yes — no dairy, no cheese, and optionally no nutritional yeast.
Can I make it gluten-free?
Yes, use gluten-free pasta.
Can I meal prep it?
Yes, but add extra water when reheating as the sauce thickens.
Nutritional Information
Calories: 480
Protein: 13g
Carbs: 58g
Fat: 20g
Fiber: 7g