Vegan Artichoke Pasta

Vegan Artichoke Pasta is a delightful dish combining tender pasta with the briny flavor of artichokes, fresh herbs, and a zesty lemon sauce. This light yet satisfying meal captures the essence of Greek cuisine with a vegan twist.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Canned artichoke hearts - 200 grams, drained and chopped
• Cherry tomatoes - 150 grams, halved
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the chopped artichoke hearts and halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften.
4. Stir in the cooked pasta, lemon juice, dried oregano, and reserved pasta water. Mix well to combine and heat through for about 2 minutes.
5. Remove from heat and stir in the chopped parsley. Season with salt and pepper to taste.
6. Serve immediately, garnished with extra parsley if desired.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from artichokes and tomatoes, promoting digestive health.
• Contains healthy fats from olive oil, supporting heart health.

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