Spaghetti with artichoke sauce

Spaghetti with artichoke sauce

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

Spaghetti with artichoke sauce

  • Serves icon Serves 4
  • Time icon 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.

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

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

  1. 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.
  2. 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.
  3. 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.

Nutrition

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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