VEGAN LEMON ARTICHOKE PASTA
Vegan Lemon Artichoke Pasta is easy to make thanks to frozen artichoke hearts. This flavorful Italian-inspired dish is ready in 30 minutes.
Provided by Amy Katz
Categories Main Course Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Prepare the pasta according to the package directions. Drain and return to the pot.
- Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the garlic and saute for 30 seconds until fragrant.
- Then add the frozen artichoke hearts to the pan. Saute until heated through and browned on the outside.
- Next add the capers and salt and pepper, to taste.
- Transfer the artichoke mixture to the pot of pasta.
- Add the lemon juice, the remaining tablespoon of olive oil, and the parsley. Toss well to combine and serve.
Nutrition Facts : Calories 482 kcal, Carbohydrate 70 g, Protein 13 g, Fat 16 g, SaturatedFat 2 g, Sodium 393 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
CREAMY ARTICHOKE PASTA
Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
- Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
- Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
- When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.
VEGETARIAN BOLOGNESE WITH SOY CHORIZO
Spicy marinara-based faux Bolognese sauce with soy chorizo.
Provided by Anibas
Categories World Cuisine Recipes European Italian
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Bring about 3 cups lightly salted water to a boil in a medium-sized pot. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat olive oil over medium heat in a large skillet. Add marinara sauce and diced tomatoes and stir. Add soy chorizo and mix until texture is even, 3 to 5 minutes. Add oregano, cayenne pepper, and paprika; reduce heat and simmer until pasta has finished cooking, about 8 minutes more. Add basil.
- Drain cooked pasta; top with sauce. Season with black pepper and salt.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 57.9 g, Cholesterol 1.3 mg, Fat 10.3 g, Fiber 5.2 g, Protein 15.5 g, SaturatedFat 2 g, Sodium 821.5 mg, Sugar 8.4 g
CHORIZO & ARTICHOKE RISOTTO
This vibrant dish is packed full of flavours and needs no accompaniment
Provided by Curtis Stone
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Pour the chicken stock into a large pan and keep on the heat at a gentle simmer. Melt half the butter in a large, deep sided, heavy-based frying pan. Add shallots and garlic and cook until soft, but not brown, then tip in the rice and stir for 1 minute until the rice begins to turn translucent.
- Pour in the wine and stir well, then add two handfuls of hot stock and stir until the rice has absorbed almost all of the liquid. Lower the heat and continue to add the stock, a couple of ladles at a time, only adding more when the rice has absorbed each additional of liquid. Continue until all the stock is used up - the risotto should be creamy and the rice tender. Add more stock if needed.
- Meanwhile, throw the sliced chorizo into a small frying pan and fry until some fat has come out of the sausage. Reserve a few pieces for the garnish, then add the artichokes to the pan and stir to warm through. Remove risotto from the heat, then add chorizo and artichokes. Stir in remaining butter, 25g of parmesan and parsley.
- Season well and transfer to a large serving dish. Garnish with the reserved chorizo and parmesan.
Nutrition Facts : Calories 582 calories, Fat 23 grams fat, SaturatedFat 1.1 grams saturated fat, Carbohydrate 72 grams carbohydrates, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.81 milligram of sodium
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