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Linguine with Pesto and Artichokes – A Delicious Vegan Lunch Recipe

Linguine with Pesto and Artichokes Recipe

Are you looking for a quick and flavorful vegan lunch option? Look no further than this mouthwatering recipe for Linguine with Pesto and Artichokes. Packed with fresh ingredients and bursting with flavors, this dish is sure to satisfy your cravings. Let’s dive into the recipe!

Ingredients:

  • 8 ounces linguine pasta
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup marinated artichoke hearts, drained and chopped
  • 1/4 cup cherry tomatoes, halved
  • 1 tablespoon freshly squeezed lemon juice
  • Fresh basil leaves for garnish

Method of Preparation:

  1. Cook the linguine pasta according to the package instructions. Drain and set aside.
  2. In a food processor, combine the fresh basil leaves, pine nuts, garlic, nutritional yeast, olive oil, salt, and black pepper. Blend until smooth and creamy.
  3. In a large mixing bowl, combine the cooked linguine pasta, pesto sauce, chopped artichoke hearts, cherry tomatoes, and lemon juice. Toss gently until well coated.
  4. Garnish with fresh basil leaves and serve hot.

Nutritional Information (Per Serving):

CaloriesProteinFatCarbohydratesFiber
45010g20g55g8g

Accompaniments for Linguine with Pesto and Artichokes

If you’re looking to enhance your Linguine with Pesto and Artichokes experience, here are three delicious dishes that can serve as perfect accompaniments:

1. Roasted Garlic Bread

Ingredients:

  • 1 French baguette
  • 4 cloves garlic, minced
  • 2 tablespoons vegan butter, melted
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon salt

Method of Preparation:

  1. Preheat the oven to 375°F (190°C).
  2. Cut the French baguette into slices without cutting all the way through.
  3. In a small bowl, mix together the minced garlic, melted vegan butter, chopped parsley, and salt.
  4. Spread the garlic butter mixture between the slices of the baguette.
  5. Wrap the baguette in aluminum foil and bake for 15 minutes.
  6. Unwrap the foil and bake for an additional 5 minutes, or until the bread is golden and crispy.

2. Fresh Garden Salad

Ingredients:

  • 4 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup balsamic vinaigrette dressing

Method of Preparation:

  1. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
  2. Drizzle the balsamic vinaigrette dressing over the salad and toss gently to coat.
  3. Serve chilled.

3. Asparagus roasted with lemon to accompany the linguine with pesto

Ingredients:

  • 1 bunch asparagus, trimmed
  • 2 tablespoons olive oil
  • 1 lemon, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method of Preparation:

  1. Preheat the oven to 425°F (220°C).
  2. Place the trimmed asparagus on a baking sheet.
  3. Drizzle with olive oil and sprinkle with salt and black pepper.
  4. Arrange the lemon slices on top of the asparagus.
  5. Bake for 12-15 minutes, or until the asparagus is tender and lightly browned.
  6. Remove from the oven and serve hot.

Enjoy your Linguine with Pesto and Artichokes along with these delectable accompaniments for a complete and satisfying meal!