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    Home » Pasta

    Artichoke Pasta

    Published: Dec 30, 2022 · by Nico

    Jump to Recipe

    This 20-minute artichoke pasta is creamy, tangy, and packed with tender artichoke hearts. It's an easy yet restaurant-worthy everyday meal.

    The secret to this dish is to blend some of the artichokes and turn them into a creamy, tasty artichoke sauce, which, combined with the pasta, makes a delicious, family-friendly dinner.

    Artichoke pasta with fork and lemon
    On this page:
    • Ingredients
    • Instructions
    • Serving Suggestions
    • Variations
    • Tips
    • Questions
    • Storage
    • More artichoke recipes
    • More 20-minute pasta ideas
    • Recipe

    Check out our Easy Pasta Recipes

    For this artichoke pasta recipe, we use canned artichoke hearts, which allows us to put this dish together in about 15 to 20 minutes.

    The artichoke sauce comes together in about the time it takes to boil the water and cook the pasta.

    First, we saute quartered artichokes hearts in a skillet with olive oil, shallots, garlic, salt, pepper, a touch of lemon juice, and olives for about 5 minutes.

    Second, we blend half of the artichoke-olive mix with parmesan cheese (or dairy-free cheese) to get a creamy and tasty pesto-like artichoke sauce.

    Third, we mix the sauce with the remaining artichokes and toss in the pasta.

    Honestly, this is such a delicious and crazy easy pasta dish; you will love it!

    TIP: Are you curious about artichokes? Here's our ultimate guide on how to cook with artichokes with 10+ easy artichoke recipes.

    artichoke pasta in a bowl with a fork

    Ingredients

    Artichoke pasta ingredients

    Artichoke hearts

    Go for canned or jarred artichoke hearts, whole or quartered.

    Granted, you can make this recipe with fresh artichokes, but you have to clean them and cook them first. Check out our pan-fried artichoke post to learn how to do this.

    Pasta

    We like to make this recipe with short pasta, but long pasta works well too. So pick your favorite type. Our favorite is fusilli, rotini, penne, ziti, and rigatoni.

    Also doable with gluten-free pasta.

    Olive oil

    Add extra virgin olive oil to add flavor to the artichokes and sauce.

    Shallots & Garlic

    Cooked in a bit of oil, they add flavor to the artichoke sauce. You can substitute red or white onions for shallots.

    Olives

    Pitted green or black olives are a huge flavor booster and add a nutty, grassy, and tangy taste to the sauce. They are a perfect flavor match with artichokes, so make sure not to skimp on them.

    Our favorites are cerignola and picholine (green olives) and kalamata or gaeta olives for black varieties.

    Parmesan Cheese

    Grated parmesan is a flavor booster, it adds umami, a savory and cheese flavor, and it goes perfectly well with artichokes. It also makes the sauce super creamy.

    To make the recipe vegan, you can use either your favorite dairy-free cheese or substitute almonds or pinenuts for the cheese in the same amount. Of course, if you use nuts, you'll need some additional salt too.

    Lemon Juice

    Freshly squeezed lemon juice is optional and only necessary if you want to add an extra tangy flavor to this dish.

    Generally, canned artichoke hearts are quite tangy already, so go easy with the lemon juice, or your artichoke pasta will be too acidic and tangy.

    Parsley

    Fresh parsley is optional; it adds color and freshness. You can also add a few leaves of mint, as they are delicious with artichokes.

    Pine nuts

    Pine nuts are optional; we add them on top to garnish.

    Salt and pepper

    We use sea salt and black pepper.

    Add-ins

    Spinach: add two or three handfuls of spinach to the skillet with the artichoke mixture and cook for a couple of minutes until they wilt. You'll get delicious spinach artichoke pasta.

    Red pepper flakes: add ¼ to ½ teaspoon if you like a spicier pasta dish.

    Artichoke pasta in a bowl with lemon

    Instructions

    To a large skillet, warm up the olive oil, add finely chopped shallots and fry gently for 2 minutes.

    Add grated garlic, olives, and quartered artichoke hearts, season with salt and black pepper, and cook for 5 minutes on medium heat. Stir often.

    Artichoke and capers in skillet

    Add freshly squeezed lemon juice for an extra tangy flavor and cook for one more minute or until the liquid has evaporated.

    Fried olives, capers and artichokes

    Transfer half of the artichokes and olives to a food processor, add grated parmesan cheese and ¼ cup of water and blend until you have a creamy and pesto-like artichoke sauce. Taste it and adjust for salt.

    Artichoke pesto in a blender

    Transfer the sauce to the pan with the artichokes and wait for the pasta to cook.

    Artichoke pesto in a skillet

    Cook the pasta in a large pot of salted boiling water per package directions. When the pasta is al dente, reserve one cup of pasta water, drain the pasta, and add it to the pan with the sauce.

    Tip: you can boil the water and cook the pasta while you make the sauce.

    pasta in a skillet

    Add ½ cup of reserved pasta water and finely chopped parsley, and toss the pasta in the sauce on medium heat until fully coated.

    Add more parmesan, olive oil, salt, pepper, and reserved pasta water if necessary.

    artichoke pesto and pasta in a skillet

    Serve immediately. This artichoke pasta is delicious as is.

    Artichoke pasta with fork and lemon

    Or you can top it with toasted pine nuts, a few mint leaves, and a drizzle of good quality extra virgin olive oil.

    Artichoke pasta with fork and mint leaves

    Serving Suggestions

    This artichoke pasta recipe is quite nutritious and fulfilling and doesn't need much else. Serve it with a light side dish with fresh greens, such as:

    • Easy side salad: the easiest side salad ready in just 5 minutes!
    • Fennel and orange salad with pomegranate seeds and black olives.
    • Zucchini salad: an excellent spring salad idea, ready in 20 minutes with finely shaved zucchini.
    • Italian tomato salad with heirloom tomatoes, a 5-minute vinaigrette, and fresh basil.
    • Easy Italian salad with croutons, lettuce, and vegetables. A great side salad for romantic dinners and family meals!
    • Fennel and Orange Salad
    • Side Salad
    • Zucchini Salad
    • Tomato Salad

    Variations

    Spinach artichoke pasta

    Spinach and artichokes are delicious, and eating them in this pasta dish is a great way to add more veggies to your plate.

    Add 2 to 3 handfuls of baby spinach to the skillet with the artichoke sauce and hearts. Cook for a few minutes or until the spinach wilt. Add the pasta and serve as instructed above.

    Tips

    How to cook pasta?

    You'll need a large pot of salted water as follows:

    • 8 ounces of pasta (230 grams): cook pasta in 2 quarts of boiling water (8 cups or 2 Liters) with 1 tablespoon of salt (15 grams). Serves 2 - 3 people.
    • 12 ounces of pasta (340 grams): cook pasta in 3 quarts of boiling water (12 cups or 3 Liters) with 1 ½ tablespoons of salt (21 grams). Serves 4 people.
    • 1 pound of pasta (450 grams): cook pasta in 1 gallon of boiling water (16 cups or 4 Liters) with 2 tablespoons of salt (30 grams). Serves 5-6 people.

    How much pasta per person?

    Guidelines recommend 2.1 to 3.5 ounces or 60 to 100 grams of pasta per person, depending on your calorie needs.

    Pasta portion sizes vary if you have pasta as a main and only meal or if it's part of a 2 - 3 course menu.

    Also, remember that a simple pasta with tomato and basil will have substantially different calories and macros than baked ziti with cheese and meat.

    Here's a simple summary:

    • 3.5 ounces (100 grams) per person if the main meal;
    • 2.8/3 ounces (80/90 grams) per person if part of a 2 - 3 course meal;
    • 2.5 ounces (60/70 grams) per person if part of a 3+ course meal.

    Questions

    Do I need to rinse canned artichoke hearts?

    There's no need to rinse canned artichoke hearts; you can simply drain the liquid from the can and use the artichokes as they are.

    Do you have to cook artichoke hearts from a jar?

    You can eat artichoke hearts out of a can/jar without cooking them; however, cooking them makes them more delicious.

    Storage

    Make ahead: you can cook the artichokes, make the artichoke sauce up to 2 days in advance, and store it in the fridge in an airtight container.

    Refrigerator: store leftover artichoke pasta in an airtight container for up to 2 days. Also, store a cup of reserved pasta water for reheating.

    Reheat: reheat in the microwave with a couple of tablespoons of reserved pasta water (or tap water) drizzled on top. Alternatively, reheat on the stovetop in a skillet with a drizzle of extra virgin olive oil and water.

    Freezer: this recipe is not freezer friendly.

    More artichoke recipes

    If you love cooking with artichokes, get new ideas with these wholesome and easy artichoke recipes:

    • Braised artichokes: Italian-style artichokes; braised and flavored the way they do in Rome.
    • Easy artichoke pesto: easy and creamy, perfect with pasta and in sandwiches.
    • Artichoke pasta bake: get ready for your next Sunday dinner with this comforting pasta bake!
    • Steamed artichokes: one of the easiest ways to cook fresh artichokes on a stovetop.
    • How to cook artichokes with tips and tricks to clean and eat this delicious vegetable!
    • 10-minute artichoke salad with arugula, cherry tomatoes, and a creamy Italian dressing
    • Artichoke Pesto
    • Carciofi alla Romana (Roman style artichokes)
    • Artichoke Pasta Bake
    • How to Cook Artichokes + 12 Easy Recipes

    More 20-minute pasta ideas

    For more easy dinner ideas, check out these quick and tasty pasta recipes - they're ready in 20 minutes:

    • Red pepper pasta with canned bell peppers, almonds, and sun-dried tomatoes
    • Kale pesto pasta: 5-minute kale pesto make a creamy pasta condiment
    • Pasta Puttanesca: an authentic Italian meal with olives, capers, and plenty of tomato flavor
    • Spaghetti aglio e olio: a 15-minute weeknight dinner idea with authentic Italian flavor
    • Easy hummus pasta with store-bought (or homemade) hummus and sauteed mushrooms
    • Hummus Pasta
    • Kale Pesto Pasta
    • Pasta Puttanesca
    • Garlic and Oil Pasta (Spaghetti Aglio e Olio)

    For many more pasta ideas, check out our pasta category page.

    Recipe

    Artichoke pasta in a white bowl

    Artichoke Pasta

    Author: Nico
    This 20-minute artichoke pasta is creamy, tangy, and packed with tender artichoke hearts. It's an easy, everyday, yet restaurant-worthy meal.
    The secret to this dish is to blend some of the artichokes and turn them into a creamy, tasty artichoke sauce, which, combined with the pasta, makes a delicious, family-friendly dinner.
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main
    Cuisine American Italian
    Servings 4 people
    Calories 555 kcal

    Equipment

    • Food processor or blender

    Ingredients
     
     

    • 12 ounces pasta any
    • 2 tablespoons extra virgin olive oil
    • 2 shallots finely chopped. Sub onion.
    • 3 cloves garlic grated
    • 2 small cans (14 oz each) artichoke hearts quartered
    • ½ cup olives pitted
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 1 tablespoon lemon juice optional
    • ¾ cup grated parmesan or dairy-free cheese
    • ¼ cup water
    • 3 tablespoons parsley finely chopped
    • 2 tablespoons pine nuts toasted, optional

    Instructions
     

    • Warm up the olive oil in a large skillet. Add finely chopped shallots and fry gently for 2 minutes.
      Add grated garlic, olives, quartered artichoke hearts, salt, black pepper, and cook for 5 minutes, stirring often.
      Artichoke and capers in skillet
    • Add freshly squeezed lemon juice (optional) and cook for one more minute until the liquid has evaporated.
      Fried olives, capers and artichokes
    • Transfer half of the artichoke-olives mixture to a food processor, add grated parmesan, water, and blend until you have a creamy pesto-like sauce.
      Artichoke pesto in a blender
    • Transfer sauce to pan with artichokes and wait for the pasta to cook.
      Artichoke pesto in a skillet
    • Cook pasta al dente in a large pot of salted boiling water per package instructions. Reserve one cup of pasta water, drain pasta, and add it to the pan with the sauce.
      Tip: you can boil and cook the pasta while you make the sauce.
      pasta in a skillet
    • Add ½ cup of reserved pasta water and finely chopped parsley. Toss on medium heat till fully coated in the sauce.
      Add more parmesan, olive oil, salt, pepper, and reserved pasta water if needed.
      artichoke pesto and pasta in a skillet
    • Serve immediately as is, or top with toasted pine nuts, mint leaves, and a drizzle of olive oil.
      Artichoke pasta with fork and mint leaves

    Video Recipe

    Artichoke pasta in 20 minutes

    Notes

    Nutrition information is for one serving of artichoke pasta out of four servings.
    SUBSTITUTIONS
    Artichokes: sub fresh artichokes for canned/jarred ones. You need to clean and pan fry them first. To do so, follow our guide on how to cook with artichokes.
    Parmesan: sub pecorino Romano for parmesan. To make it vegan, sub dairy-free cheese or almonds + peanuts for cheese.
    Shallots: sub onion, white or red.
    Pine nuts: sub toasted and crushed hazelnuts.
    VARIATIONS
    Spinach artichoke pasta: add 3 handfuls of baby spinach to the skillet with the sauce, stir and cook for a couple of minutes until the spinach wilt. Add pasta and finish as instructed above.
    HOW TO COOK PASTA?
    You'll need a large pot of salted water as follows:
    8 ounces of pasta (230 grams): cook pasta in 2 quarts of boiling water (8 cups or 2 Liters) with 1 tablespoon of salt (15 grams). Serves 2 - 3 people.
    12 ounces of pasta (340 grams): cook pasta in 3 quarts of boiling water (12 cups or 3 Liters) with 1 ½ tablespoons of salt (21 grams). Serves 4 people.
    1 pound of pasta (450 grams): cook pasta in 1 gallon of boiling water (16 cups or 4 Liters) with 2 tablespoons of salt (30 grams). Serves 5-6 people.
    HOW MUCH PASTA PER PERSON?
    Here's a simple summary:
    3.5 ounces (100 grams) per person if is the main meal;
    2.8/3 ounces (80/90 grams) per person if part of a 2 - 3 course meal;
    2.5 ounces (60/70 grams) per person if part of a 3+ course meal.
    MAKE AHEAD & STORAGE
    Make ahead: you can cook the artichokes, make the artichoke sauce up to 2 days in advance, and store it in the fridge in an airtight container.
    Refrigerator: store leftover artichoke pasta in an airtight container for up to 2 days. Also, store a cup of reserved pasta water for reheating.
    Reheat: reheat in the microwave with a couple of tablespoons of reserved pasta water (or tap water) drizzled on top. Alternatively, reheat on the stovetop in a skillet with a drizzle of extra virgin olive oil and water.
    Freezer: this recipe is not freezer friendly.

    Nutritional Values

    Nutrition Facts
    Artichoke Pasta
    Amount Per Serving
    Calories 555 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 5g31%
    Trans Fat 0g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 9g
    Cholesterol 16mg5%
    Potassium 334mg10%
    Carbohydrates 75g25%
    Dietary Fiber 6g25%
    Sugar 5g6%
    Protein 19g38%
    Vitamin A 484IU10%
    Vitamin B6 0.2mg10%
    Vitamin C 7mg8%
    Vitamin E 2mg13%
    Vitamin K 57µg54%
    Calcium 208mg21%
    Folate 28µg7%
    Iron 2mg11%
    Manganese 1mg50%
    Magnesium 71mg18%
    Zinc 2mg13%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this artichoke pasta recipe, you might also enjoy the following:

    • 40 Easy Meatless Meals
    • 40 Best Vegetable Sides
    • 40 Easy Pasta Recipes
    • 40 easy dinners
    « Pumpkin Pasta Bake
    25 Vegan Salad Recipes »

    Reader Interactions

    Comments

    1. Jan

      December 30, 2022 at 10:16 pm

      Can you please tell me what kind of green olives you are using in this dish ? Looks delicious, and want to make it for New Years Day ! Thanks

      Reply
      • Louise

        December 31, 2022 at 6:00 am

        Hi Jan,
        I'm so happy you feel like making this dish - so, our favorites are Cerignola or picholine for green olives. They are all huge flavor boosters and add a nutty, grassy, and tangy taste to the sauce.
        Happy celebrations! Kindest, Louise

        Reply

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    Nico and Louise founders of the Plant-Based School.

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