Creamy Lemon Linguine with Artichoke

Looking for a light yet satisfying vegan pasta dish? This Creamy Lemon Linguine with Artichoke is the perfect combination of fresh, zesty lemon and tender artichokes, all wrapped up in a smooth, dairy-free cream sauce.

It’s simple to make, full of flavour, and ideal for a quick weeknight dinner or a leisurely weekend meal.

Linguine, which I love translates into “little tongues” in Italian, is one of my favourite shapes of pasta. It’s a long, flat noodle similar to spaghetti but slightly wider, making it the perfect vessel for holding rich, creamy sauces like the one in this Vegan Creamy Lemon Linguine with Artichokes.

As for the sauce, I am using substitutes like a dairy-free butter (Naturli is my favourite), and some dairy-free cream (Alpro) that tastes exactly like the real thing. Plus I serve up with my homemade Vegan Parmesan that is super easy to make, and uses only a few ingredients.

The artichokes add an I’m-on-holiday-in-the-South-of-Italy feel. Arthichokes are particularly known for their ability to support digestive health due to their high fibre content, helping to keep things moving in the gut.

They even contain compounds that may help lower cholesterol and support liver health – who knew!

Then you’ve got lemons – an ingredient never forgotten. They are high in vitamin C, and an excellent detoxifier and they have powerful antioxidant properties, thanks to their high levels of flavonoids and ascorbic acid, which help fight free radicals in the body.

I love adding lemon to all of my meals, and a lemon-y pasta is an all time favourite for me!

What you need to make vegan creamy lemon linguine

• olive oil
• vegan butter
• lemon
• garlic cloves
• salt
• linguine
• vegan cream
• vegan parmesan
• artichoke hearts

Substitution and Ingredient Notes

This Creamy Lemon Linguine with Artichoke recipe is versatile, so if you’re missing any ingredients, there are plenty of substitutions you can use instead.

Olive oil: If you don’t have olive oil you can substitute for any mild oil like avocado oil or sunflower oil.

Vegan butter: My favourite is Naturli as it mimicks butter the closest in my opinion. Try and opt for a vegan butter that is better quality as this makes a difference to the taste!

Lemon: Go for unwaxed lemons as we will be grating in their zest!

Garlic cloves: You can’t beat the flavour of garlic cloves but if you’re out, garlic powder can be a reasonable substitute.

Linguine: If you don’t have linguine you can easily substitute for another pasta like spaghetti, fettucine or tagliatelle. For gluten free, substitute for your favourite GF pasta.

Vegan cream: You can use most vegan creams, my favourite is from Alpro. If you aren’t able to source some, you can substitute for a homemade cashew cream would offer a similar creamy texture, though the flavour might change slightly.

Vegan parmesan: For this recipe, I am using my own homemade quick and easy almond Vegan Parmesan. You can also buy vegan parmesan in the shops, though in the UK it is becoming harder to find!

Artichoke hearts: If you can’t find artichoke hearts, I would swap for a handful of cherry tomatoes or some black and green olives for a similar Mediterranean finish to this pasta.

How to make

In a large frying pan, heat the olive oil and vegan butter over a medium heat until foaming.

Now that the butter is bubbling away, it’s time to lower the heat. Grate in the lemon zest and add the minced garlic to your frying pan. Stir until fragrant, which is usually about 1-2 minutes.

Pour in the cream and bring the mixture to a gentle simmer. Then season the sauce to taste. Cook over a low heat to thicken, while you prepare you pasta.

Meanwhile, add the linguine into a pan of salted boiling water.

Cook the pasta according to the packet instructions (usually around 8-11 minutes) or until al dente. Once ready, make sure to reserve 1/4-12 cup of pasta water and then drain into a colander.

Pour the cooked linguine into the cream sauce, along with a dash of the pasta water. Turn the heat up to high and gently stir in the pasta to the sauce to combine. The sauce should be creamy and silky. Add pasta water bit by bit as it needs it (particularly if it is too thick).

Finally squeeze in lemon juice to taste and stir through the artichokes. Serve straight away topped with extra vegan parmesan and a sprinkle of lemon zest.

Fancy more vegan pasta recipes?

• Creamy Garlic Mushroom Pasta
• Roasted Red Pepper Pasta
• Easy Roasted Tomato Pasta
• Vegan Sausage Pasta Bake

Did you make this Creamy Lemon Linguine recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.