Linguine with Artichoke Hearts and Capers in Lemon "Butter" Sauce (Vegan)

Linguine with Artichoke Hearts 
Lemon "Butter" Sauce


  • 1 lb linguine, cooked per package directions (reserve a 1/2 cup cooking liquid)
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic minced 
  • 1 tsp red pepper flakes (optional)
  • 1 can artichoke hearts, drained and dried well
  • 4 tbsp capers
  • 2 tbsp vegan butter
  • 1/2 cup dry white wine
  • juice of 2 juicy lemons
  • salt and pepper, to taste

preparation steps:

1. cook artichoke hearts in 1 tbsp olive oil until golden brown on all sides-remove from heat and set aside

2. add another 1 tbsp olive oil to skillet and cook onions until transparent

3. add garlic and red pepper flakes cook until cooked through

4. add wine and cook until alcohol  evaporates

5. add lemon juice

6. add reserved cooking liquid and vegan butter and whisk until sauce thickens slightly
7. drain pasta and toss gently with "butter" sauce, capers, artichoke hearts and salt and pepper

8. serve hot



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