Vegan artichoke and lemon pasta

Quick Kamut spaghetti with preserved artichoke hearts, plenty of garlic and fresh lemon juice.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 490 kcal per serving
• Protein: 14 g
• Fat: 15 g
• Carbs: 68 g

Ingredients

• 200g Kamut spaghetti
• 1 jar of preserved artichoke hearts (in brine or olive oil)
• 2 cloves of garlic
• 1 unwaxed lemon
• 2 tbsp olive oil

Method

You’ll need: frying pan · saucepan · sieve · grater

1. Cook the Kamut spaghetti al dente according to the packet instructions, saving a cup of the pasta water.
2. Drain the artichoke hearts well and cut them into quarters.
3. Crush the garlic and cook it very gently in the olive oil in a frying pan.
4. Add the artichokes and the zest and juice of the unwaxed lemon to the pan.
5. Toss the damp pasta in the hot pan with a little pasta water until a creamy emulsion forms.

Good to know

Five ingredients, one pan, 15 minutes. Italian cooking shines through simplicity and really good ingredients.

Swaps

Ancient-grain spaghetti → courgette noodles (for a low-carb option). Artichoke hearts → green olives (for a heartier bitter note). Unwaxed lemon → white wine vinegar (as a last resort).

Cooking tips

The starchy pasta water is the key to binding the aromatic oil sauce – don't skimp on it.

Storage

Only partly suitable for keeping, as the pasta soaks up a lot of oil afterwards.

Allergens

Contains gluten (Kamut). Soya-free and nut-free.

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