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Spaghetti with artichoke sauce

Name: Spaghetti with artichoke sauce
Prep time: 2 min
Cook time: 12 min
Total time: 14 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 280g marinated, chargrilled, or canned artichokes, drained; 2 garlic cloves; Small bunch fresh parsley, roughly chopped, some set aside to garnish; 20g parmesan (or vegetarian alternative), grated, plus extra to serve; Finely grated zest and juice ½ lemon; 4 tbsp extra-virgin olive oil, plus extra to serve; 400g spaghetti

Published: 7 Dec 16
Updated: 4 Mar 25

A quick and easy midweek vegetarian dinner consisting of spaghetti coated in a garlicky artichoke sauce. You can use marinated, chargrilled, or canned artichokes.

Easy
October 2016

Test kitchen approved

Serves 4
Hands-on time 15 min

A quick and easy midweek vegetarian dinner consisting of spaghetti coated in a garlicky artichoke sauce. You can use marinated, chargrilled, or canned artichokes.

Vegetarian

Nutrition: per serving

Calories: 608kcals
Fat: 25.1g (5.2g saturated)
Protein: 16.8g
Carbohydrates: 74.5g (3.3g sugars)
Fibre: 8.4g
Salt: 1.7g

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Ingredients

280g marinated, chargrilled, or canned artichokes, drained
2 garlic cloves
Small bunch fresh parsley, roughly chopped, some set aside to garnish
20g parmesan (or vegetarian alternative), grated, plus extra to serve
Finely grated zest and juice ½ lemon
4 tbsp extra-virgin olive oil, plus extra to serve
400g spaghetti

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Method

Put all the ingredients, apart from the spaghetti, into a small food processor with 2 tbsp water, then whizz to a fine paste. Add a good pinch of salt and pepper, then pulse to mix in.
Bring a large pan of salted water to the boil, then cook the spaghetti according to the pack instructions until al dente (firm to the bite). Drain, reserving a little of the cooking water.
Add the sauce to the pasta with a splash of cooking water and mix well. Serve scattered with the reserved parsley, extra cheese and a final drizzle of olive oil.