Get ready to savor the goodness of our super easy and quick vegan lemon artichoke pesto pasta! It's fresh, flavorful, and so easy to make you'll have a meal ready in less time than it takes to decide on a Netflix show - about 20 minutes.
Don't wait for artichoke season in spring and summer when you likely have a can of artichokes in your pantry.
If you're like me, your cans lurk in the back of the pantry, patiently waiting for their moment to shine. It's like they have a knack for blending into the pantry scenery until I stumble upon them by accident.
This 20-minute lemon artichoke pesto is ready to rescue those forgotten, dusty cans from pantry purgatory and turn them into a zesty, delicious twist on tradition. If you love creative spins like my pistachio pesto, this tangy version will be a new favorite!
If you're looking for other quick recipes, Vegan Orzo Pasta Salad With Sunflower Seed Pesto, Easy Vegan Mushroom and Leek Pasta, or Lemon Pasta may be what you're looking for.
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Why You'll Love This Recipe
This recipe is...
- flavorful
- tangy
- zesty
- quick
- easy
- refreshing
- summery
- light but comforting
- wallet-friendly
Recipe Ingredients
- artichoke hearts: These are all set to eat straight out of the can. The brine in canned artichokes adds a dash of saltiness to their flavor so be aware when you add extra salt.
- fresh basil leaves: For precise measurement, weighing the basil is key, aiming for around 20 grams. If you lack a scale, don't aggressively pack or gingerly measure the basil in a cup; find a happy medium somewhere in between, and you'll get about 20 grams.
- garlic cloves: Don't play garlic roulette here. Since the garlic is not cooked, stick to 2-3 regular-sized garlic cloves in the sauce to keep that flavor just right. Can you sub with garlic powder? I would say no way - keep it fresh for the best taste.
- walnuts - Substitute with cashews or pinenuts. I haven't used other nuts, but let me know in the comments if you do.
- reserved pasta water - Who hasn't had a pasta water memory lapse when making a recipe? If you find yourself forgetting to scoop it out before draining, fear not! Regular water or veggie broth can swoop in as the trusty understudy - not ideal but it will work. Use just under ½ cup.
- salt - I sprinkle about ½ a teaspoon into the sauce since I typically salt my pasta water. Feel free to shake in more to suit your taste buds.
Variations
- Mix in grilled or smoked tofu.
- Add a pinch of red pepper flakes or drizzle chili oil over the pasta for a spicy kick.
- Mix in some baby spinach, arugula, or kale for added nutrition and color.
How to Make Lemon Artichoke Pesto Pasta
Here are the pics of the process. See the recipe card for details.
Step 1: Cook pasta according to package instructions in a large pot of salted water, drain, and set aside, reserving a little less than ½ cup of pasta water.
Step 2: Blend one can of the drained artichoke hearts, basil, garlic, lemon juice, walnuts, and salt until smooth, adding pasta water to facilitate blending.
Step 3: Gradually incorporate olive oil. Adjust salt to taste.
Step 4: Combine cooked pasta with lemon artichoke pesto sauce, chopped artichokes from the second can, and sliced tomatoes tossing to coat evenly.
Step 5: Serve warm, garnishing with lemon zest, vegan Parmesan, cracked black pepper, or basil leaves.
Top Tips
- Taste the pesto before tossing it with the pasta, and adjust the seasoning as needed. Add more salt, lemon juice, or garlic to suit your preferences.
- Pesto pasta waits for no one, so dish it up pronto and bask in the glory of pasta deliciousness while it's still hot and happening!
- You should find that the sauce is a vibrant green creamy texture. It strikes that perfect balance - pourable enough for easy pouring yet hearty enough to cling deliciously to the pasta.
- Remember, ingredient quality matters when working with such few ingredients, so use only fresh basil, garlic, and lemon. You'll definitely, no doubt in my mind, absolutely taste the difference.
- What's the secret to this fast and simple pasta dish? While the pasta is on the stove, you whip up the pesto in the blender. Before you know it, both are ready to mingle, and voila! Dinner is served in a snap with just a blender and pot.
Serving Suggestions
- Serve the pasta alongside a crisp green salad with a light classic French dressing.
- Pair the pasta with warm, garlic-infused breadsticks or crusty garlic bread.
- Serve the pasta alongside a classic vegan Caprese salad or fun Vegan Caprese Salad Skewers made with fresh tomatoes, vegan mozzarella cheese, basil leaves, and a drizzle of balsamic glaze.
- Finish the meal with vegan desserts such as dairy-free sorbet, fruit salad, or Vegan No-Bake Chocolate Pie.
Storage
If you have leftovers, store Lemon Artichoke Pesto Pasta, place it in an airtight container and refrigerate for up to about 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to maintain moisture. For best flavor, save the sauce and boil fresh pasta when you're ready to eat.
Recipe FAQS
Absolutely, pine nuts (although I tend to steer clear due to their hefty price tag) or cashews are good alternatives. While the flavor profile varies slightly, they're equally delicious options.
Fresh basil is best for pesto.
While the pasta is best enjoyed fresh, you can make the pesto ahead of time and store it in an airtight container in the refrigerator for up to 3-ish days. Toss it with freshly cooked pasta when ready to serve.
Yes. It freezes well. Freeze leftover pesto sauce in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before using, and give it a good stir before tossing it with hot pasta.
Got a minute? I'd love for you to dive into the comments and rate this lemon artichoke pesto pasta. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Lemon Artichoke Pesto Pasta
Equipment
Ingredients
For the Lemon Artichoke Pesto:
- 1 14 ounce can artichoke hearts drained
- 1 cup fresh basil leaves ~20 grams
- 2-3 cloves garlic
- juice of 1 large lemon
- ⅓ cup walnuts
- ½ scant cup reserved pasta water about 6 tablespoons
- ½ teaspoon salt
- ⅓ cup extra virgin olive oil
For the Pasta:
- 1 16 ounce box favorite pasta use gluten-free if needed
- 1 14 ounce can artichokes drained and chopped coarsely
- 1 cup sliced cherry tomatoes optional
- fresh cracked black pepper to taste
- ¼ cup vegan Parmesan for garnish
- lemon zest and basil for garnish
Instructions
- Prepare the Pasta: Cook the pasta according to the package instructions in a large pot of salted boiling water*. Once done, drain the pasta and set aside, reserving ½ cup of the pasta water for the sauce.**
- Make the Lemon Artichoke Pesto: In a blender or food processor, combine one can of the drained artichoke hearts, basil leaves, garlic, lemon juice, walnuts, pasta water, and salt. The pasta water should help get your blender going. Gradually add the olive oil while blending until you achieve a smooth pesto consistency. Taste and adjust the salt if necessary.
- Combine Pesto and Pasta: In a large bowl or back in the pasta pot, combine the cooked pasta with the lemon artichoke pesto, chopped artichokes, and cherry tomatoes (if using). Toss well to ensure the pasta is evenly coated, and the ingredients warm up.
- Serve: Serve the pasta warm, garnished with lemon zest, cracked pepper, vegan parmesan, or sliced basil leaves.
Kevin Carter says
Ha! No kidding. This was a great way to use up my artichokes in the can at the back of my pantry. Loved the recipe - thanks for sharing.
Regi Pearce says
So glad you enjoyed it and that your artichokes are getting the love they deserve...lol. Thanks for the comment.