This artichoke pasta is a creamy oven-baked pasta recipe that is perfect for those early spring days, when the sun is shining but the air is still cold outside.
We make this recipe plant-based by adding potatoes and peas to the artichokes, and then mixing the pasta with vegan white sauce, parmesan and ricotta.
Check out our how to cook artichokes guide!
What to expect
Artichoke pasta is an Italian oven-baked recipe made with artichokes that are first cooked on a pan, then baked with the pasta.
We mix the pasta with our own white sauce, ricotta, and parmesan, but you can use store bought if you don't want to make everything yourself.
If you want to learn more about artichokes, check out our guide "how to cook artichoke", which includes our best artichoke recipes.
Ingredients & Substitutions
For the pasta sauce
- Artichokes: the main ingredient in this recipe. Any kind of fresh artichoke works. Frozen artichokes work too.
- Potatoes: regular potatoes are fine. Skin off.
- Green peas: great to add sweetness, colour and protein to this pasta dish. Frozen or fresh are equally good for this recipe.
- Flat-leaf parsley: our herb of choice for this dish. It's perfect with both potatoes and artichokes.
- Garlic: to give flavour to our sauce.
- White wine: optional but recommended to deglaze the artichokes.
- Béchamel (white sauce): I make it plant-based with sunflower oil, soy milk, all-purpose flour, nutmeg, and salt.
- Vegan parmesan: I make it with peeled almonds, soy sauce, nutritional yeast, and salt.
- Vegan ricotta: I make this with soy milk and lemon juice.
- Pasta: store-bought Italian dry pasta made with hard-wheat semolina flour. You can pick any shape that has a large hole in it. I like to make this with bronze-cut rigatoni.
For the béchamel sauce you'll need a whisk. Then, for the parmesan you'll need a blender or food processor. And for the ricotta you'll need a clean kitchen cloth or a cheese cloth.
- Prepare the day before: this artichoke pasta bake is simple but it has many parts that need to come together. Take it easy and prepare the ricotta and the parmesan the day before. Then it will be a breeze to make the pasta-bake the day after.
- Season all the elements: each piece of this recipe should be completely seasoned on its own. For instance, season the artichoke sauce well. Season your béchamel sauce well. And season your pasta cooking water well. When building a dish with more elements, seasoning each element will make all the difference.
- Don't eat it immediately: when making pasta-bakes you should wait about 15 minutes before eating after you take the dish out of the oven. This helps the flavours come together.
- Add some pasta cooking water: when mixing the pasta with the other ingredients you should add some pasta water to help melt everything together. Also, pasta water, thanks to its starch content, will make the final dish more creamy.
Frequently asked questions
No. In our experience vegan ricotta works best with unsweetened, plain soy milk with a soy content of 7.5% and above.
Yes. You can use any milk for the white sauce. Make sure it's unsweetened and doesn't have any added flavours.
Yes. You can use any vegetable oil of your choice, as long as its flavour is not too strong. However, in this specific recipe we recommend olive oil because it tastes great with the artichokes.
Yes. You can make béchamel with any flour. We love it with whole grain flour too.
Yes. You can skip the wine all together. I add wine to deglaze the artichoke because wine adds acidity, and that elevates the final dish.
Bronze-cut pasta is a type of Italian dry pasta that is shaped and cut through a bronze machine, instead of the usual stainless steel pasta machine. Bronze-cut pasta is better than steel-cut pasta because it's surface is rugged and sticks better to the sauce. Also, bronze cut pasta keeps better al dente.
Yes. Dry Italian-made pasta is generally vegan as it's made with only hard-wheat flour and water. If you are not sure always read the label.
If you have already cooked the pasta-bake then it is best eaten the same day of making it so that the pasta is still al dente and not overcooked. If you have any leftovers store it in the refrigerator in an airtight container for up to 2 days.
Warm it up in the oven at 180C / 356F for 10 minutes. Before warming it up you can add some olive oil on top and some extra ricotta or parmesan.
If you have NOT already cooked the pasta-bake you can store it covered in the refrigerator for 24 hours before cooking it.
Can you freeze pasta-bake?
Yes. This pasta-bake is also perfect to make in advance and it keeps well frozen for up to 3 months.
Freeze it before cooking it in the oven, after mixing in all the ingredients. Let the ingredients cool down, then freeze it directly in the oven dish, covered in a freezer bag.
When you are ready to eat it, take it out of the freezer and put it in a preheated oven at 180C / 356F for about 20 to 30 minutes.
More artichoke recipes
- How to cook artichokes with our best artichoke recipes
- How to cook with artichoke scraps
- Steamed artichokes
- Roasted artichokes
- Pan fried artichokes
- Braised artichokes 'carciofi alla romana'
Check out our best pasta recipes collection!
Artichoke Pasta - Oven Baked
- 14 ounces pasta rigatoni
For the béchamel sauce
- 2 cups soy milk unsweetened
- 3 tablespoons olive oil
- ¼ cups all-purpose flour
- ½ teaspoon salt
- ⅓ teaspoon nutmeg
For the ricotta
- 4 cups soy milk unsweetened
- ½ lemon juice
- ½ teaspoon salt
For the parmesan
- ½ cup almonds peeled
- 1 tablespoon soy sauce
- 1 tablespoon nutritional yeast
For the pasta sauce
- 4 artichokes
- 3 medium potatoes
- 1 cup green peas
- ⅓ cup dry white wine optional
- 1 clove garlic
- 2 tablespoons olive oil extra virgin
- 1 handful parsley
- salt and pepper
For the parmesan
- Preheat the oven to 350F or 180C. Roast the almonds in the oven for 7 minutes. Let cool down for 10 minutes.
- Add almonds to a food processor and pulse into a coarse almond flour. While blending add nutritional yeast, soy sauce, and sea salt. Keep blending till you reach a consistency that is similar to grated parmesan.
- Taste it and adjust for salt. You might add more soy sauce or salt based on your taste. Let dry on a tray for about 30 minutes before use.TIP: do NOT over-blend the almonds or else they'll turn into almond butter.
For the béchamel
- In a small pot, warm up the plant milk with some grated nutmeg and a pinch of salt.
- In another pot, warm up the olive oil, add the flour, whisk and cook for about 2 minutes or until the mix starts to bubble - this is called roux.
- Add hot milk to the roux and keep stirring with a whisk on medium heat for about 5 minutes, or until the sauce becomes creamy. Add salt and nutmeg to taste.
For the ricotta
- In a pot, warm up the soy milk up to almost boiling temperature, then place it into a large glass, wooden, or ceramic bowl.TIP: don't use a metal bowl as it might interfere with the curdling of the milk.
- Add the apple cider vinegar (or the lemon juice) and stir with a wooden spoon for 1 minute. Then set aside for 10 minute. The milk should curdle.TIP: don't use a metal spoon as it might interfere with the curdling of the milk.
- In the meantime, put a sieve over a large bowl, then cover it with a piece of cheesecloth, or a clean kitchen cloth.TIP: make sure the cloth is white and it doesn't smell like washing detergent.TIP: make sure the sieve doesn't touch the bottom of the bowl, as we need space for liquid to drain the ricotta.
- After the 10 minutes, pour the curdled soy milk into the sieve, cover it, and let drain for at least 1.5 hours, but better if overnight in the fridge.TIP: place a smaller empty bowl on top of the curdle milk to add some weight and get a better drained, firmer ricotta.
- Once the milk has drained, your ricotta is ready to be used
For the pasta sauce
- Peel the potatoes, cut them into small dice and boil them in salted boiling water for a few minutes.
- Clean the artichokes. 1) cut off half of their stem and peel it. 2) remove the woody outer leaves. 3) cut off the top of the remaining leaves - about ⅓ of the head of the artichoke.TIP: put the clean artichokes in a bowl filled with cold water with some lemon juice in it to prevent them from browning.
- Cut each artichoke in 4, then with a paring knife remove the furry part inside of the artichoke. Now slice them thin.
- In a pan, warm up some olive oil and a crushed clove of garlic, then add the artichokes, cook for 5 minutes then add ½ glass of white wine to deglaze the pan. When the wine has evaporated add the frozen peas, salt, pepper, ½ cup of water and cook the sauce for about 15 minutes or until the artichokes are soft. Turn off the heat, add some chopped parsley, and set aside.
- Boil the pasta only for half of its cooking time. Then drain it and add it to a bowl. Add ⅔ of the artichoke sauce, the boiled potatoes, ¾ the béchamel, ½ of the ricotta, a handful of vegan parmesan, a pinch of salt and pepper, a drizzle of olive oil, some fresh parsely, a dash of pasta cooking water, and gently mix everything together.
- Transfer the mix into a baking tray and add some more artichoke sauce and béchamel on top. Sprinkle with a handful or two of the parmesan, some ricotta and bake in a preheated oven at 200C / 390F for 10 to 15 minutes.
- Take out of the oven and let cool for 10 minutes before serving with some fresh parsley and a drizzle of olive oil on top.