Description
A delicious and creamy plant-based fettuccine dish featuring artichokes and garlic.
Ingredients
Scale
- 12 oz dried fettuccine or spaghetti pasta
- 1 (14 oz) can artichoke hearts, drained and quartered
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add artichoke hearts to the skillet and cook for 3-4 minutes, stirring occasionally.
- Pour in plant-based milk, lemon zest, and juice. Stir in nutritional yeast. Let the sauce simmer for 3-5 minutes until slightly thickened.
- Add the cooked pasta to the skillet, tossing to coat with the sauce. Add some reserved pasta water if needed for desired consistency.
- Season with salt and black pepper. Garnish with chopped parsley and serve immediately.
Notes
- To enhance flavor, consider adding red pepper flakes for a bit of heat.
- This dish can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg