Weeknight Vegan Artichoke Pasta Recipe
Dig in, we made vegan artichoke pasta in a thick, creamy sauce. There’s plenty to go around, so please have as much as you want! The sauce has a touch of lemon and garlic, along with the briny richness of the artichoke hearts. There’s the wonderful meatiness of the mushrooms, with the fresh green flavor of parsley. It took us just about 20 minutes to whip up this vegan pasta recipe, so it’s perfect as a simple weekday dinner. So grab a plate and settle around the table, it’s time to eat.
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Pasta Comfort Meals
This is not going to be a cheerful paragraph- if you need sunshine and rainbows right now, scroll down to the recipe.
I think I’m singing with the choir, but jeez are things expensive right now! Gas is over $5 a gallon, restaurant prices are up, and so are groceries. Honestly, it’s looking pretty bleak, and I’m not feeling very optimistic about the future. There’s not much I can do to fix the economy, or make life affordable, but I can share a meal that’s easy, inexpensive to make, and will make you feel a little warmer and more comforted. This is the type of recipe that you can make after a long workday, or when you don’t have all that much energy to give cooking. There are no expensive or hard to find ingredients (with the possible exception of nutritional yeast- if you don’t have it, just leave it out). You make the pasta separately, but the sauce is all made in one pan. It’s creamy and delicious, with a tinge of lemon and umami mushroom and artichoke hearts. It’s basically a soothing hug in a pan, with all the rich and creamy sauce and the staple that’s always been there for you- pasta. There are days when even chopping some mushrooms seems like too much to ask, and so I turn to an even simpler pasta comfort meal- pasta with melted vegan butter and hot sauce. Is it the most nutritious thing you can eat? Maybe not, but you could do worse. Personally, I can get stressed enough that I don’t want to cook anything at all, so I try to remember on days when I’m struggling, I can always turn on the stove, boil some water, and have a comforting meal that will make me feel just that little bit better.
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How to Make Vegan Artichoke Pasta
Let’s get down to it- this recipe has three parts. We have to make pasta, chop some stuff, and build a sauce. Mix it all together and that’s about it! I medium-sized shells for this recipe, because that’s what I had on hand. You could use anything you like, but I think that something with that can hold onto a lot of sauce is great. Just make the pasta however you normally do, or how your pasta box says to do so. Next we’re going to start chopping- we have to chop onions, artichoke hearts, and mushrooms, all into a fairly fine dice because we want all the flavors to meld together and not to have any giant pieces in the sauce. You’ll also want to mince your garlic, and you can chop some parsley now too- we’re not adding it until the end, so no rush. Now it’s time to build up the sauce- start by adding some oil to a large skillet. Get your vegetables cooking, and then add a little flour. Toast it, and add plant-based milk. It should thicken up nicely, and once it’s the consistency you want you can add lemon juice, parlsey, salt, pepper, and your pasta.
Weeknight Vegan Artichoke Pasta Recipe
Ingredients
- 1 lb. pasta (best with something with tubes or ridges, that can hold a thick and chunky sauce)
- ¼ cup olive oil
- 1 medium-sized onion
- 8 oz. mushrooms (any type or types you like)
- 3 cloves garlic
- 1 14 oz. can artichoke hearts
- 3 tbsp. all-purpose flour
- ¼ cup nutritional yeast
- 2 cups unsweetened, unflavored plant-based milk
- ½ lemon, juice only
- ¼-½ cup parsley, finely chopped
- Salt and pepper, to taste
Instructions
- Bring a salted pot of water to a boil, and cook your pasta as instructed on the packaging. Dice your onion, dice the mushroom, and mince the garlic. Drain and rinse the artichoke hearts, and chop into small pieces.
- Heat the olive oil in a large skillet. Add the onions and mushrooms, and sauté until the onions are translucent. Add the garlic, and sauté for another couple minutes before adding in the flour. Let the flour cook for a couple minutes, stirring so it doesn’t burn. Add the artichoke hearts, nutritional yeast, and plant-based milk. Bring the sauce to a simmer, stirring occasionally to avoid the bottom burning. Cook until the sauce has thickened and the pasta is done.
- Once cooked, drain the pasta. Add to the sauce, and stir to combine. Turn the heat off, and add the lemon juice, parsley, and salt and pepper to taste. Serve and enjoy!
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