Total Time
20mins
Prep 10 mins
Cook 10 mins

Made up from stuff in the kitchen! This recipe is vegan, but you can use non-vegan ingredients if you like (butter, milk, parmesan etc.) I had just a bit of local organic soy milk in the fridge, and added into the sauce at the last minute. Worked well. For the vegan parmesan, I use Almesan - Vegan Parmesan with 1 tbsp of nutritional yeast added in

Ingredients Nutrition

Directions

  1. Bring large pot of water to boil for pasta.
  2. In a large saute pan, heat oilive oil and margarine over medium heat.
  3. Add minced garlic and dried oregano and italian seasoning.
  4. When garlic is fragrant, add artichike hearts, lemon zest, half the lemon juice, capers and veggie broth.
  5. Simmer sauce while pasta cooks.
  6. Stir in soy milk, remaining lemon juice and "parmesan".
  7. Drain pasta and add to sauce.
  8. Mix well and serve. Top with crushed red pepper (my favorite) and extra "parmesan" if you like.