One thing I love about my job is getting to create fun recipes that combine my favorite things while providing insane health benefits. This pasta recipe is a perfect example of that. Lemon and artichoke are two amazing foods for your follicular phase. Pair this creamy sauce with your favorite gluten free pasta and it's a super clean recipe too!
Ingredients:
Makes about 5 servings of pasta
- 1 package pasta of choice (I used cauliflower gnocchi)
- 1/4 c olive oil
- 5 large garlic cloves
- 1 tbsp lemon zest
- juice of 2 lemons
- 13.5 oz can of coconut cream
- 1 tbsp nutritional yeast
- 1/2 tsp cornstarch
- salt
- pepper
- 1 c quartered artichoke hearts (from the jar or can)
Directions:
- Cook pasta according to instructions, drain, and set aside.
- Set pan over medium heat and add olive oil.
- Mince garlic, then add to pan.
- After 1 minute, add lemon juice, lemon zest, and coconut cream.
- Mix until well combined, then allow mixture to come to a gentle boil.
- Then, add a hearty pinch of salt, pepper to taste, nutritional yeast, and cornstarch.
- Lower the heat to low and allow to simmer for a few more minutes.
- Transfer cooked pasta to pan, as well as your artichoke hearts.
- Mix until well combined, then turn off the heat.
SO easy, so delicious, creamy, and it's vegan! I am obsessed with this recipe. The lightness from the lemon balances out the coconut cream, and for those who are iffy about the taste of coconut cream, you can hardly taste it in this recipe. For a little extra protein, some chicken or scallops work amazing. Enjoyyyy! 🫶