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Bowl of artichoke pasta garnished with a lemon slice.
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5 from 9 votes

Vegan Lemon Artichoke Pasta

Vegan Lemon Artichoke Pasta is easy to make thanks to frozen artichoke hearts. This flavorful Italian-inspired dish is ready in 30 minutes.
Course Main Course, Pasta
Cuisine Italian, Mediterranean
Special diet gluten-free option, nut-free, soy-free, vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 482kcal
Author Amy Katz

Ingredients

  • 12 ounces pasta (I use gluten-free linguine, fettuccine, or penne)
  • 2 Tablespoons olive oil (divided)
  • 3 cloves garlic minced
  • 12 ounces frozen artichoke hearts
  • 1 Tablespoon capers
  • salt and pepper to taste
  • 2 Tablespoons lemon juice (The juice of one lemon)
  • 1 cup fresh parsley chopped
US Customary - Metric

Instructions

  • Prepare the pasta according to the package directions. Drain and return to the pot.
  • Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.
  • Add the garlic and saute for 30 seconds until fragrant.
  • Then add the frozen artichoke hearts to the pan. Saute until heated through and browned on the outside.
  • Next add the capers and salt and pepper, to taste.
  • Transfer the artichoke mixture to the pot of pasta.
  • Add the lemon juice, the remaining tablespoon of olive oil, and the parsley. Toss well to combine and serve. 

Notes

Leftover pasta will last covered and refrigerated for up to 3 days. 
If frozen artichoke hearts are unavailable, canned can be used.

Nutrition

Calories: 482kcal | Carbohydrates: 70g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 393mg | Potassium: 290mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2117IU | Vitamin C: 42mg | Calcium: 61mg | Iron: 3mg