Artichoke & Lemon Fettuccine
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Serves: 2
 
Ingredients
  • 2 bottles of marinated artichoke hearts copped into quarters (280g / 10oz)
  • 1 lemon – juice & zest (chopped)
  • 1 garlic clove minced
  • 2 tbsp nutritional yeast *
  • 2 tbsp sea salt for pasta cooking water
  • sea salt & pepper for seasoning
  • olive oil
  • 3 tbsp flat leaf parsley - finely chopped
  • 150g gluten free fettuccine
Instructions
  1. Fill a large saucepan with water and bring to a boil. Add 2 tbsp of sea salt. Add fettuccine. If you are using gluten free pasta, it is important to use a pasta spoon to make sure that all of the strands are separated. Gluten free pasta can sometimes stick together if you don’t do this a few times while it is cooking.
  2. While the pasta is cooking, heat a frypan over medium heat, add oil, heat and then add garlic. When garlic has started cooking, add artichoke hearts. Mix through until heated. Add a pinch of sea salt, lemon zest and ½ the lemon juice.
  3. When pasta is ready, drain. I usually keep about 3 tablespoons of the cooking water and I add it to the dish once everything else is mixed through. Place pasta back into the pot you cooked it in.
  4. Add artichokes to pasta, lemon juice, nutritional yeast, and parsley and ground black pepper. If you want to add the reserved cooking water, do that now. Mix through and serve.
Recipe by my vegan plate at https://www.myveganplate.com/artichoke-lemon-fettuccine/