ARTICHOKE PASTA

THEPLANTBASEDSCHOOL.COM

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

THEPLANTBASEDSCHOOL.COM

STEP 1: 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.

STEP 2: 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.

STEP 3: Transfer sauce to pan with artichokes and wait for the pasta to cook.

STEP 4: 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.

STEP 5: Add ½ cup of reserved pasta water and finely chopped parsley. Toss on medium heat till fully coated in the sauce.

STEP 6: Serve immediately as is, or top with toasted pine nuts, mint leaves, and a drizzle of olive oil.

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.

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