Vegan Lemon Artichoke Pasta

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed adds fiber and healthy fats, while parmesan provides a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

artichoke hearts

🥗Healthier: fresh artichokes

💰Cheaper: canned artichokes

Canned artichokes are more convenient and affordable.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: spaghetti

Whole wheat pasta offers more fiber, while spaghetti is a classic and often cheaper.

Boil water and cook 12 ounces of gluten-free linguine pasta according to package instructions.

Roughly chop 3 cloves of garlic and press them using a garlic press.

Heat a pan and sauté the minced garlic until fragrant.

Add 12 ounces of artichoke hearts to the pan and brown them slightly.

Add the rehydrated sun-dried tomatoes to the pan and let them brown up a little with the artichokes.

Stir in 1/4 cup of capers and mix well with the other ingredients in the pan.

Drain the cooked pasta and add it to the pan with the artichoke mixture.

Juice 2 lemons and add the lemon juice to the pasta and artichoke mixture, stirring well to combine.

Chop 1/4 cup of fresh parsley and mix it into the dish.

Top the pasta with 1/4 cup of chopped kalamata olives and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens