Creamy Vegan Lemon Artichoke Pasta

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.

Notes

• 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.