Creamy Vegan Lemon Artichoke Pasta with lemon dressing
Tender pasta tossed with sautéed artichokes, garlic, and a creamy lemon-cashew sauce, finished with fresh herbs. Comforting, Mediterranean-friendly, and fully plant-based.
⏱ Total Time
Prep: 10 minutes
Cook: 20 minutes
Ingredients
For the Pasta
200 g pasta (penne, fusilli, or spaghetti)
Salt for boiling
For the Artichoke Mix
1 cup marinated or canned artichoke hearts, chopped
½ cup cherry tomatoes, halved (optional)
2 garlic cloves, minced
1 tbsp olive oil
Salt & pepper to taste
½ tsp dried oregano or thyme
For the Creamy Lemon Sauce
½ cup raw cashews (soaked in hot water 15–20 min)
½ cup unsweetened plant milk (almond, oat, or soy)
2 tbsp nutritional yeast (optional for cheesy flavor)
Juice of 1 lemon
1 tsp lemon zest
Salt & pepper to taste
For Garnish
Fresh parsley or basil
Lemon zest
Optional: toasted pine nuts
Instructions
1. Cook the Pasta
Boil salted water and cook pasta until al dente.
Reserve ¼ cup pasta water and drain.
2. Sauté Artichokes
Heat olive oil in a pan.
Add garlic → cook 30 seconds.
Add artichokes (and cherry tomatoes if using).
Cook 4–5 minutes until slightly golden.
Season with salt, pepper, and oregano.
3. Make the Creamy Lemon Sauce
Drain soaked cashews.
Blend with plant milk, lemon juice, lemon zest, nutritional yeast, salt, and pepper until smooth and creamy.
4. Combine
In the pan with artichokes, add the pasta.
Pour over the creamy lemon sauce.
Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
5. Serve
Garnish with fresh parsley/basil, lemon zest, and optional toasted pine nuts.
Serve warm.
Tips
For more protein, add chickpeas or white beans.
Use frozen or fresh artichokes if canned is unavailable.
Add spinach or arugula for extra greens.
❓ frequently Asked Questions FAQ
Q: Can I make the sauce ahead?
Yes! Store in the fridge for 1–2 days; reheat gently with a splash of plant milk.
Q: Can I skip cashews?
Yes — use ½ cup silken tofu blended with lemon juice and plant milk.
Nutrition information
Calories: 420
Protein: 12–14g
Carbs: 55–60g
Fat: 18–20g
Fiber: 7–8g