• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Bites of Wellness
  • Recipes by Course
    • Breakfast
    • Lunch
    • Dinner
    • Side Dish
    • Dessert
    • Snacks
    • Soup
    • Salad
  • Recipes by Diet
    • gluten free
    • dairy free
    • low carb
    • high protein
    • low fat
    • vegan
    • vegetarian
    • paleo
    • whole30
  • Kitchen Essentials
  • Work With Me
  • About
    • Contact
Home / Recipes / Dinner / Artichoke Pesto Pasta

Artichoke Pesto Pasta

Published March 22, 2015. Last updated August 31, 2019 by Samantha Rowland

Bowl of Artichoke Pesto Pasta with pinterest text at the bottom
Gluten FreeDairy FreeVeganPaleoQuick

Artichoke Pesto Pasta is the perfect quick and easy healthy weeknight meal! Dinner in under 20 minutes, this fresh take on pasta is great for entertaining too!

  • Facebook
Jump to Recipe

Large bowl of artichoke pesto pasta with 2 forks to the left.

What makes this Artichoke Pesto Pasta so special?

This artichoke pesto pasta combines bright lemony pesto made from artichokes and basil with fresh vegetables and pasta for a super simple meal! Get out of your rut of eating the same old pasta recipe and change it up with this artichoke pesto, you won’t regret it!

This artichoke pesto pasta is perfect for busy weeknights. It’s gluten free, dairy free, vegan, high in protein, and so simple to make!

Why this recipe works:

  • The artichoke pesto is bright and fresh and perfect for summer meals
  • This recipe is ready in under 20 minutes, perfect for busy nights
  • Made with fresh ingredients, this recipe is healthy and gluten free!
  • Easily make this low carb and keto friendly!

What is artichoke pesto?

Artichoke pesto is made by combining artichoke hearts, fresh basil, lemon juice, olive oil, salt, garlic and hemp hearts or raw cashews in the food processor.

get my 10 greatest recipes ebook by signing up for my newsletter

GET 10 OF MY ALL TIME GREATEST RECIPES
IN THIS FREE EBOOK

The addition of the artichoke hearts makes this pesto thick and creamy and the perfect consistency to serve over pasta, pizza, flat bread or even to use as a dip for fresh or roasted veggies. Once you try this recipe you are going to continue to use it over and over again!

Bowl of Artichoke Pesto Pasta with a white napkin to the right

What shape of pasta should you use with pesto

Pesto will easily cling to pasta with twists, like rotini and fusilli, so those two are my top recommendations. However, since this artichoke pesto is much thicker than traditional pesto, other great options include penne, rigatoni, and macaroni.

The Best Gluten Free Pastas

You can now find gluten free pasta in most shapes. I prefer to use either brown rice pasta or pasta made from lentils or chickpeas. I find that gluten free pastas made from these ingredients are less likely to fall apart when boiling and don’t get gummy and stick together as easily as other blends.  

Chef’s tip for cooking gluten free pasta:

  • Gluten free pasta has a tendency of sticking to together when cooking, so stir it occasionally to keep it from sticking together.
  • Gluten free pasta often doesn’t take as much time as required on the box instructions, so the first time you cook the pasta, set a timer for 1 minute under the suggested cooking time and carefully take out one piece of pasta and taste it for the texture and how al dente the pasta is (careful it’s hot). Gluten free pasta can easily over cook and once it does the quality diminishes.
  • I find that adding oil to the pasta immediately after draining it helps to keep it from sticking together. Unless you have your sauce ready immediately, I highly recommend that you add some olive oil or avocado oil to your pasta or it will likely become very difficult to stir or serve.
  • To do this, return the pasta to the pot that you boiled the pasta in and add 1/2-1 tablespoon of oil and stir well. Keep the pasta off the heat or it will continue to cook.  

Low carb option:

If you want to keep this recipe grain free or low carb, you could instead substitute out the pasta for spiralized zucchini, spaghetti squash, or even use this low carb pasta made from daikon radish!

How to make this artichoke pesto pasta:

 

Start by bringing a large pot of water to a boil.

While the water is coming up to a boil, heat a large pan over medium high heat. Spray the pan with non-stick spray and add the artichoke hearts to the pan and allow them to cook 5-7 minutes until starting to brown.

Cooked Artichoke Hearts in a stainless steel skillet

Turn off the heat and add juice from one lemon and a pinch of salt to the artichokes. Stir well.

Once the water is boiling, add a package of pasta and stir well and often. Cook according to directions, checking the doneness about 1 minute before the timer goes off.

While the pasta is boiling, divide the artichoke hearts. Add ½ of the artichoke hearts to a food processor (affiliate link) and put the other half aside.

To the food processor with the artichoke hearts add the basil, olive oil, garlic powder, salt and hemp hearts (or other nut see below for suggestions).

Food Processor Filled with pesto ingredients before blending.

Blend on high until thick. Add ¼ cup of water to thin out the pesto into a sauce and pulse to incorporate.

Food processor with artichoke pesto after blending

Drain the pasta and add 1/2 tablespoon of oil to the pasta to keep it from sticking together. Stir well.

Cooked pasta in a colander.

 

Chop the remaining artichoke hearts into bite size pieces. Chop the tomatoes and the extra basil for topping.

Chopped artichoke hearts on a cutting board

Add the pasta, pesto, tomatoes and artichoke hearts in a large bowl or pot.

Large bowl filled with pesto and pasta ingredients before stirring.

Stir the pasta and pesto together with the chopped veggies.

Large white bowl filled with artichoke pesto pasta after mixing

Chop the remaining basil and top the with fresh basil (optional).

Substitutions and FAQ’s

Artichoke hearts:

This recipe uses frozen artichoke hearts but you can also use canned artichoke hearts in water, drained of water and quickly sautéed with lemon and salt to get the same flavor.

Hemp hearts:

Hemp hearts (affiliate link) are inexpensive and a great source of protein and Omega-3 fatty acids. However, if you do not have them or prefer not to use them in this recipe, you can substitute out cashews, almonds, walnuts, sunflower seeds or even pumpkin seeds. The flavor of the pesto will change according to the nut or seed you try so this is also a great way to change up the flavor each time you make this dish!

Fork holding a bite of artichoke pesto pasta

How long will this vegan pesto pasta last in the fridge?

The pesto will last about a week in the fridge in a sealed container, so if you want to make it ahead of time, you can!

The artichoke pesto pasta will last about 3 days in the fridge in a sealed container. You can serve the leftover pasta cold or reheated, making it perfect for lunch the next day!

What other vegetables could you add to this artichoke pesto pasta:

  • Fresh spinach or kale
  • Sauteed mushrooms
  • Roasted bell peppers
  • Broccoli
  • Sundried tomatoes
  • Spiralized zucchini

Two bowls of artichoke pesto pasta

How to add more protein to this pasta recipe:

I used lentil based pasta, which has about 21 grams of protein per serving, so I didn’t find the need to add more protein. However, you could easily add precooked chicken, shrimp, salmon, chickpeas or balsamic tofu to add even more protein to this recipe and make it more filling!

If you love this pesto recipe, you should try:

  • Vegan Arugula Cashew Pesto
  • Kale Almond Pesto
  • Spinach Basil Pesto
  • Pea Pesto
★ Did you make this recipe? Please give it a star rating below!
Artichoke Pesto Pasta in a large bowl

Artichoke Pesto Pasta

Artichoke Pesto Pasta is an easy healthy recipe that is perfect for dinner or lunch! Creamy homemade pesto with basil and artichokes served over gluten free pasta. Ready in 20 minutes, this recipe is vegan, gluten free, dairy free and so simple!
Print Pin Rate
Course: dinner
Cuisine: Italian
Keyword: artichoke pesto pasta, gluten free pasta, vegan pesto
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4
Author: Samantha Rowland

Recipe Video

Ingredients

  • 1 bag frozen artichokes - or 1 can of Artichoke Hearts in Water, chopped
  • 2 lemons juiced - divided
  • 1 package basil leaves
  • 1 tbs. olive oil
  • 1 tsp. salt, divided
  • 1 tsp garlic powder - or 1 clove garlic, grated
  • 3 tbs. hemp hearts - or cashews, almond, walnut, sunflower seed, pumpkin seeds
  • 1/4 cup water
  • 1 box of gluten free pasta - Brown rice or lentil pasta works best
  • 1/2 tbsp olive oil
  • 10-12 cherry tomatoes
  • Salt and pepper to taste.

Instructions

  • Add water to a large pot for the pasta and bring to a boil.
  • While the water is boiling, heat a large skillet over medium heat. Add artichoke hearts and cook on medium for 5-7 minutes.
  • After the artichokes are fully defrosted and starting to brown, turn off the heat and add the juice of 1 lemon, and 1/2 tsp of salt. Stir well.
  • Once the water has come up to a boil, add the pasta and cook according to the directions on the package. Check 1 minute before timer goes off
  • While the pasta is cooking, make the pesto.
  • Add 1/2 of the artichoke hearts to the food processors, put the other half to the side to add to the pasta.
  • Add all but a few leaves of basil to food processor with the artichoke hearts. Add the juice of 1 lemon, garlic powder, 1/2 tsp of salt, olive oil and hemp hearts. Blend on high until combined and pesto starts to form. You may need to scrape down the sides.
  • Add 1/4 cup of water to the pesto to thin it out. Pulse to incorporate the water.
  • Drain the water from the pasta and add it back to the pot. Add 1/2 tbsp of oil to the pasta to make sure it won't stick together.
  • Chop the artichokes that were set aside as well as the cherry tomatoes
  • In a large bowl or the pot the pasta was cooked in, add the pesto, pasta, chopped artichoke hearts and chopped tomatoes and stir well.
  • Chop the rest of the basil and sprinkle it over the pasta.

You'll Also Love These Amazing Recipes

  • Bowl filled with pesto artichoke hummus.
  • white bowl with low carb pasta made of daikon radish on a white napkin with parsley on top with a salad in a white bowl and a second plate of low carb pasta off to the right in the background
  • creamy arugula cashew vegan pesto piled high in a bowl

Notes

Gluten free pasta often sticks together when cooking, so it's best to stir it occasionally while cooking. 
Be sure to add 1/2 tbsp of olive oil to the pasta to keep it from sticking together. Gluten free pasta especially has a tendency to stick together after cooking. 
To make this dish low carb, omit the pasta and instead spiralize 3-4 medium zucchini or a spaghetti squash and serve the pesto over the low carb noodles. 
Leftovers can be stored in the fridge for up to 3 days.
Serve hot, cold or at room temperature. This is great for lunch the next day! 

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
333
Fat
 
9
g
Carbohydrates
 
55
g
Fiber
 
7
g
Sugar
 
3
g
Protein
 
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU MAKE THIS RECIPE?Share a pic on Instagram @bites_of_wellness or tag #bitesofwellness

SHOP MY FAVORITE FAST MEAL MUST-HAVES

Use the buttons below to buy my must-have fast meal basics and don't forget to visit my Amazon Shop!

A fast meal recommendation for an Immersion Blender (Amazon Affiliate Link)
A fast meal recommendation for an Instant Pot (Amazon Affiliate Link)
A fast meal recommendation for a silicone baking mat (Amazon Affiliate Link)
A fast meal recommendation for a Ninja Blender (Amazon Affiliate Link)

Update Notes: This post was originally published in March of 2015 but was republished with, step by step photos, tips and a video in May of 2019. 

This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something that I have recommended. Please note I only recommend products that I personally use and trust. Please see my disclosure policy for more details.
  • Facebook

SHARE THIS POST!

If you liked this post, share it with your friends and family!

  • Facebook
Previous Post: « Chocolate Protein Popcorn
Next Post: Blueberry Banana Bread (Single Serve) »

Reader Interactions

Comments

  1. Chris

    October 2, 2015 at 9:32 pm

    hi. Recipe looks great. However I grew my own basil and not sure how much one package is.

    Reply
    • Sam

      October 4, 2015 at 11:15 am

      Hi Chris, it’s usually about 1/2 cup of basil leaves, chopped. I hope this helps. Thanks for stopping by!

      Reply
  2. Stephanie

    March 30, 2015 at 12:52 pm

    How delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    Reply
  3. Lauren @ Sew You Think You Can Cook

    March 30, 2015 at 10:20 am

    There’s a lot off good looking veggies in there! What a healthy pasta dish.

    Reply
  4. Joy @ Joy Love Food

    March 27, 2015 at 11:24 am

    I love artichokes! Great idea to incorporate it into a pesto. Thanks for sharing at What’d You Do This Weekend?!

    Reply
  5. Cindys Recipes and Writings

    March 27, 2015 at 5:31 am

    I use artichokes often. Thank for another great recipe!

    Reply
  6. susan // the wimpy vegetarian

    March 24, 2015 at 10:16 pm

    This is the kind of pasta I really enjoy! The hemp hearts are a new ingredient for me – I need to look that one up. I haven’t done anything with hemp yet, and should. Thanks for sharing this great recipe!!

    Reply
    • Sam

      March 24, 2015 at 10:39 pm

      Oh I think you will love them, I’m quite addicted!!

      Reply
  7. Julie @ Texan New Yorker

    March 24, 2015 at 3:33 pm

    I adore pesto and have had it so many different ways, but never before with artichokes! I’ll have to correct that. What a perfect dish for spring!

    Reply
  8. Jess @hellotofit

    March 24, 2015 at 3:08 pm

    I LOVE pesto, and I bet this dish is delicious with the addition of artichokes!

    Reply
  9. Jerusha (@TheDisneyChef)

    March 24, 2015 at 9:39 am

    5 stars
    That looks so good… And since it’s in pasta, I can probably sneak the artichoke right through my picky kid’s palates! Thanks for sharing and I can’t wait to make this!

    Reply
  10. Shaina

    March 23, 2015 at 9:46 pm

    Ohhh I’ve never made pesto with artichokes before. This sounds delicious, I will definitely be trying it!

    Reply
    • Sam

      March 23, 2015 at 10:56 pm

      Shaina, it’s really good, it’s a lot thicker than normal pesto which I really enjoyed! Thanks for stopping by!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Browse By Course

Breakfast Lunch Dinner Dessert Sides Snacks Soup Salad All Recipes

Browse By Diet

    Gluten FreeDairy FreeVeganWhole30PaleoKetoHigh ProteinLow CarbQuickVegetarian

Sam at Bites of Wellness

Hi, I’m Samantha. A personal trainer and nutrition coach. I’m here to help you get a healthy meal on the table in under 30 minutes. Learn More About Me →

Whole30 Favorites

Cast iron skillet filled with sun dried tomato shrimp.

Sun Dried Tomato Shrimp (Whole30 + Keto)

Wooden scoop in a bowl of whole30 taco seasoning

Whole30 Taco Seasoning (low FODMAP)

Air fryer basket full of delicata squash fries.

Air Fryer Delicata Squash

Spaghetti squash halves on a white plate after cooking.

Air Fryer Spaghetti Squash

Vegan roasted red pepper sauce in a glass jar.

Roasted Red Pepper Sauce (Vegan + Whole30)

Bowl filled with air fryer butternut squash.

Air Fryer Butternut Squash

Most Popular Recipes

Overhead shot of bowl of best ever mushroom soup with a wooden handled spoon in the bowl on the left side of the bowl. Fresh mushrooms and thyme leaves surround the bowl and there is a grey striped napkin to the left of the bowl

Best Ever Mushroom Soup

Spoon full of broccoli cheese soup over a bowl.

Vegan Broccoli Cheese Soup

White Bean Mushroom Soup in a green and orange bowl with creamy mushrooms on the top, a red and orange napkin and a golden spoon next to the bowl

Best Ever White Bean Mushroom Soup

Bowl of protein puppy chow with a silver spoon scooping some out of the bowl.

Protein Puppy Chow (Gluten Free, Vegan)

Bowl of baked balsamic tofu with a spoon of Italian seasoning below.

Balsamic Tofu

Protein hot chocolate topped with whipped cream in a white mug.

Simple Healthy Protein Hot Chocolate (Dairy-Free)

Footer

AS FEATURED ON
Bites of Wellness has been featured on countryliving.Bites of Wellness has been featured on buzzfeed.Bites of Wellness has been featured on women's health.Bites of Wellness has been featured on Boston Magazine.Bites of Wellness has been featured on Well and Good.Bites of Wellness has been featured on SHAPE.Bites of Wellness has been featured on PureWow.Bites of Wellness has been featured on PARADE.Bites of Wellness has been featured on Huffington Post.Bites of Wellness has been featured on Greatist.Bites of Wellness has been featured on Eat This Not That.

 

Recipes | Wellness | About
Contact | Privacy | Terms

© Copyright 2020 Bites of Wellness