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.
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.
And I often stare, wondering, "What on earth should I whip up with these?"
Well, this 20-minute lemon artichoke pesto is here to rescue those forgotten dusty cans from their pantry purgatory and transform them into a unique, delicious twist on traditional pesto. And don't forget to check out my other twists on pesto—nut-free sunflower pesto, vegan sun-dried tomato pesto, and pistachio pesto!
If you're looking for other quick recipes, Vegan Orzo Pasta Salad With Sunflower Seed Pesto, Easy Vegan Mushroom and Leek Pasta, or Vegan Grits With Savory Mushrooms and Collard Greens may be what you're looking for.
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Why You'll Love This Recipe
You're going to love this pasta dish. It's...
- flavorful
- tangy
- zesty
- quick
- easy
- refreshing
- summery
- light but comforting
- wallet-friendly
Ingredients
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.
Here are the easy-to-find ingredients you'll need. See the recipe card for quantities.
Notes On Some 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 - can't stress that enough.
- fresh lemon - Use the zest for serving for a freshness that's delicious in this dish.
- 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.
- extra-virgin olive oil - Alternatively, use regular olive oil. I like to drizzle this in while the ingredients are blending so it can emulsify.
- 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.
- fresh cracked pepper - Save this for serving when you can really taste the fresh pepper.
How to Make Lemon Artichoke Pesto Pasta
What's the secret to this fast and simple pasta dish? While the pasta's doing its thing 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.
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.
Step 4: Adjust salt to taste.
Step 5: Combine cooked pasta with lemon artichoke pesto sauce, chopped artichokes from the second can, and sliced tomatoes (if using) in a large bowl or pot, tossing to coat evenly.
Step 6: Serve warm, garnishing with lemon zest, vegan Parmesan, cracked black pepper, or basil leaves.
Top Tips
- Reserve Pasta Water: I use the pasta water to get the blender going when making the sauce. It also helps bind the sauce to the pasta. Use just under ½ cup (about 6 tablespoons) so the sauce does not get too thin.
- Taste and Adjust: 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.
- Experiment with Pasta Shapes: While spaghetti or linguine are classic choices, experiment with different pasta shapes like penne, fusilli, or farfalle for a fun twist.
- Serve Immediately: 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.
Serving Suggestions
- Fresh Salad: Serve the pasta alongside a crisp green salad with a light classic French dressing.
- Garlic Bread: Pair the pasta with warm, garlic-infused breadsticks or crusty garlic bread.
- Antipasto Platter: Create an antipasto platter with various vegan meats, marinated olives, roasted red peppers, marinated vegetables, more artichokes, and vegan cheeses.
- Caprese Salad: Serve the pasta alongside a classic vegan Caprese salad made with fresh tomatoes, vegan mozzarella cheese, basil leaves, and a drizzle of balsamic glaze.
- Grilled Vegetables: Grill some seasonal vegetables such as zucchini, eggplant, bell peppers, and asparagus and serve them alongside the pasta.
- Vegan Dessert: Finish the meal with vegan desserts such as dairy-free sorbet, fruit salad, or vegan chocolate mousse.
Variations
- Roasted Vegetables: Instead of serving vegetables on the side, toss in roasted vegetables like zucchini or bell peppers for added flavor and bulk.
- Protein Boost: Mix in grilled or smoked tofu.
- Spicy Kick: Add a pinch of red pepper flakes or drizzle chili oil over the pasta for a spicy kick.
- Greens Galore: Mix in some baby spinach, arugula, or kale for added nutrition and color.
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.
Frequently Asked Questions
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.
More Delicious Vegan Pasta Recipes
What did you think?
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.
PrintRecipe
Lemon Artichoke Pesto Pasta
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 meal ready in less than 20 minutes.
- Total Time: 20 minutes
- Yield: 4 bowls 1x
Ingredients
For the Lemon Artichoke Pesto:
- 1 can (about 14 oz) artichoke hearts, drained
- 1 cup fresh basil leaves, ~20 grams
- 2-3 cloves garlic
- juice of 1 large lemon
- ⅓ cup walnuts
- just under ½ cup reserved pasta water (about 6 tablespoons)
- ½ teaspoon salt
- ⅓ cup extra virgin olive oil
For the Pasta:
- 1 pound of your favorite pasta (use gluten-free if needed)
- 1 can of artichokes, drained and chopped coarsely
- 1 cup of sliced cherry tomatoes (optional)
- fresh cracked pepper, to taste
- ¼ - ½ 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.
Notes
Keep the artichokes from the two cans separately since one of the cans is for the sauce, and the other is chopped up and incorporated into the pasta.
Artichokes are good to go straight from the can. They are soft and ready to eat. The brine in canned artichokes brings a salty kick to their flavor, so be mindful when reaching for more salt.
*Adding salt to the pasta's boiling water guarantees flavorful pasta. It is recommended that 1 tablespoon of table salt to 4 quarts of water per pound of pasta, will result in a well-seasoned pasta.
With that said, if you salt your pasta water, don't over-salt the pesto - start with ½ a teaspoon first and then adjust.
**Use a heatproof measuring cup or ladle to scoop out some water before draining the pasta.
Only use fresh basil, garlic, and lemon for the most flavorful pesto.
Opt for standard-sized garlic cloves and refrain from using more than two or three, as their raw potency may overwhelm the dish without the opportunity to mellow through cooking.
Pesto pasta is best enjoyed after preparation, so serve it up promptly while it's piping hot and bursting with flavor!
Nutritional information is only an estimate.
- Prep Time: 5 minutes
- Cook Time: 15
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 Bowl
- Calories: 685
- Sugar: 5.5 g
- Sodium: 336.2 mg
- Fat: 26 g
- Carbohydrates: 98.7 g
- Protein: 18.6 g
- Cholesterol: 0 mg
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.