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Artichoke and Lemon Linguine

June 23, 2012 by epicureanvegan

Artichoke and Lemon Linguine -- Epicurean Vegan

While at the farmer’s market last weekend, I picked up some Artichoke Lemon pasta. You can order it at Pappardelle’s Pasta.

Artichoke and Lemon Linguine -- Epicurean Vegan

I threw together a dish with a light, creamy roux and some vegetables and it came out delicious—and fast too. Dinner was ready in less than 30 minutes. Keep in mind, you’ll have three different pots/pans going at the same time, but don’t be alarmed, it’s easy to make, especially if you have all of your ingredients chopped, sliced, and ready to go before hand.

INGREDIENTS:
8-oz Artichoke Lemon linguine
1-2 C fresh basil, chopped
4-5 large mushrooms, sliced
14-oz can artichoke hearts, chopped
1 garlic clove, minced
1 tbs olive oil
2 Tbs vegan margarine
2 Tbs flour
1/2 C almond milk
Dash of salt, pepper, and nutmeg
1 Tbs lemon juice

DIRECTIONS:
In a small skillet, heat the olive oil and garlic. Add the artichokes and cook for 8 minutes, stirring often. Meanwhile, cook the pasta for 5-7 minutes. I have found that this pasta tends to cook faster than commercial brands, so keep an eye on it. Add the mushrooms to the skillet and cook another 5 minutes.

Artichoke and Lemon Linguine -- Epicurean Vegan

While this is happening, get your roux going. Melt the vegan margarine in a small saucepan. Whisk in the flour and cook for a minute. Slowly pour in the almond milk and whisk it until smooth. It will thicken up pretty quickly.

Artichoke and Lemon Linguine -- Epicurean Vegan

Add the lemon juice, salt, pepper, and nutmeg and blend well. For the veggie mixture, once the mushrooms are tender, reduce the heat to low and stir in the basil.

Artichoke and Lemon Linguine -- Epicurean Vegan

Combine the sauce and the veggies with the pasta and blend everything together.

Artichoke and Lemon Linguine -- Epicurean Vegan

 Enjoy!

Artichoke and Lemon Linguine
 
Print
I threw together a dish with a light, creamy roux and some vegetables and it came out delicious---and fast too. Dinner was ready in less than 30 minutes. Keep in mind, you'll have three different pots/pans going at the same time, but don't be alarmed, it's easy to make, especially if you have all of your ingredients chopped, sliced, and ready to go before hand.
Author: Epicurean Vegan
Ingredients
  • 8-oz Artichoke Lemon linguine
  • 1-2 C fresh basil, chopped
  • 4-5 large mushrooms, sliced
  • 14-oz can artichoke hearts, chopped
  • 1 garlic clove, minced
  • 1 tbs olive oil
  • 2 Tbs vegan margarine
  • 2 Tbs flour
  • ½ C almond milk
  • Dash of salt, pepper, and nutmeg
  • 1 Tbs lemon juice
Directions
  1. In a small skillet, heat the olive oil and garlic. Add the artichokes and cook for 8 minutes, stirring often. Meanwhile, cook the pasta for 5-7 minutes. I have found that this pasta tends to cook faster than commercial brands, so keep an eye on it. Add the mushrooms to the skillet and cook another 5 minutes.
  2. While this is happening, get your roux going. Melt the vegan margarine in a small saucepan. Whisk in the flour and cook for a minute. Slowly pour in the almond milk and whisk it until smooth. It will thicken up pretty quickly.
  3. Add the lemon juice, salt, pepper, and nutmeg and blend well. For the veggie mixture, once the mushrooms are tender, reduce the heat to low and stir in the basil.
  4. Combine the sauce and the veggies with the pasta and blend everything together. Enjoy!
3.4.3177

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Filed Under: Dinners Tagged With: artichokes, basil, fast and easy, lemon, linguine, mushrooms, Pappardelle's, vegan roux

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Comments

  1. glutenfreehappytummy says

    June 23, 2012 at 11:02 am

    oh. yum!! that looks like a delicious bowl of pasta goodness!!

  2. Vegan Thyme (Kelly) says

    June 25, 2012 at 8:06 am

    Well, I know what’s on the menu in our home this evening! Thank you!

  3. Barb says

    June 26, 2012 at 5:52 am

    I love artichokes… and lemon… and pasta 🙂

  4. thecrueltyfreereview says

    June 26, 2012 at 7:24 am

    A great dish that’s light enough for the hot, hot weather we’ve been having here. Thanks for sharing! Also, I wanted to let you know that I nominated you for the One Lovely Blog Award! http://thecrueltyfreereview.wordpress.com/2012/06/26/on-lovely-blog-award/

Trackbacks

  1. Kaniwa - Jittery Cook says:
    January 4, 2016 at 8:56 am

    […] Artichoke and Lemon Linguine (epicureanvegan.com) […]

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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