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Lemon and artichoke spaghetti (v)

An easy, tasty pasta dish for four.

Author: Adapted from Adele McConnell's The Vegan Cookbook.

Original post (with pictures) here.

350g dried spaghetti
250g canned, chopped marinated artichoke hearts in oil (optional - mixed artichokes and olives)
Juice and zest from 2 lemons
1 small bunch basil leaves, roughly chopped
100g + 100g baby spinach leaves, divided
Salt and pepper, to taste

Tomatoes, optional, to serve
Nutritional yeast, optional, to serve

1. Cook the spaghetti according to pack instructions (10-12 minutes).
2. When the spaghetti is cooked, reserve 4 tablespoons of the cooking liquid. Combine the spaghetti, reserved liquid, artichokes in oil, lemon juice and zest, basil and 100g of the spinach leaves and stir to combine. Season with salt and pepper as desired.
3. Serve with additional spinach leaves and tomatoes if desired. Sprinkle with nutritional yeast if desired.