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!
Servings 4
Calories 333kcal
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.
Video
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
Calories: 333kcal | Carbohydrates: 55g | Protein: 9g | Fat: 9g | Fiber: 7g | Sugar: 3g
