Lately, I’ve been obsessing over Sohla El-Waylly’s recipes and videos over at Food52. If you haven’t checked them, you should, they’re wildly entertaining. Last week, I actually unglued my eyes from YouTube to make her recipe, Ditalini with Tender Herbs and Yogurt. So GOOD. So this week, I’m sharing with you a modified vegan version using the same techniques, more herbs, chickpeas and these amazing crispy roasted artichokes. Pretty much just one pot and a sheet pan, this recipe is the perfect weeknight meal! Also a great way to eat your greens.
- It may seem weird to soak your pasta but this helps it to release its starch resulting in a creamier sauce. It also reduces the cook time by 2-3 minutes depending on what shape of pasta you use.
- For this recipe, I used quartered artichokes packed in water, but you could definitely use oil packed instead. Just be sure to drain off any excess oil so they don’t get soggy.
- If you have the option, I would roast the artichokes on convection mode so they get crispy on the top. Alternatively, you can pop them under the broiler for a few minutes at the end.
- If you are not vegan, a really nice addition to this recipe are a few fillets of oil packed anchovies. Just add them in when sautéing the garlic and capers. You can also replace water with chicken stock for extra flavor.
- As for dairy free yogurt, my favorite is the Follow Your Heart plain coconut yogurt. It’s super creamy and a little higher in fat than other brands which makes for a really nice sauce, but you can use whatever’s available as long as it’s unsweetened.
Creamy Vegan Lemon Artichoke PastaCourse: Dinner, Vegan
3 cans artichoke hearts
10 oz pasta (see above)
4 tbsp olive oil divided + more for drizzling
6 cloves garlic, chopped
2 tbsp capers, drained
3 cups chopped herbs (cilantro, parsley, mint, and/or dill)
1/2 cup plain dairy free yogurt
2 16 oz cans chickpeas, drained and rinsed
Zest from 2 large lemons
Salt and freshly ground black pepper
- Preheat the oven to 400 F and lay the artichoke hearts across a sheet pan over a few sheets of paper towel. Blot dry then toss with 1 tbsp olive oil, salt and freshly ground black pepper. Roast for 20-25 minutes or until crispy.
- In a shallow bowl, pour 3 cups of water over your pasta so it’s covered completely and let soak while you prepare everything else.
- In a large pot, heat remaining olive oil until shimmering and add garlic and capers. Sauté for 3-4 minutes before adding in your chopped herbs, 1 1/2 cups water or stock and a big pinch of salt. Bring to a boil then reduce to a steady simmer. Cook for about 10-15 minutes, stirring frequently, until herbs are silky and smooth.
- Add in drained and rinsed chickpeas and bring back up to a rolling boil before dumping in your pasta along with its soaking liquid. Continue simmering until liquid has reduced and pasta is al dente— about 6-8 minutes.
- Stir in lemon zest, dairy free yogurt and half the roasted artichokes. Divide among bowls and swerve warm with more artichokes and a pinch of crushed red pepper.