Carciofi alla romana con purè di cannellini e ceci: la ricetta vegana di Alessandro Pavoni | SBS...

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 in a large pot and add salt.

Cook pasta according to package instructions until al dente; drain and set aside.

In a large skillet, heat olive oil over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Stir in artichoke hearts and cook for 3-4 minutes until heated through.

Add vegetable broth, lemon juice, and lemon zest; simmer for 2-3 minutes.

Mix in spinach and cook until wilted, about 2 minutes.

Stir in cooked pasta and toss to combine.

Sprinkle nutritional yeast, black pepper, and salt; mix well.

Garnish with fresh parsley and red pepper flakes before serving.

Serve hot, drizzled with extra lemon juice if desired.

Cooking Techniques

Spice Level:

Dietary

Allergens