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Artichoke Pasta with Broccoli and Spinach in granite effect frying pan

Artichoke Pasta

  • Author: JPLongland
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: Serves 4 1x
  • Diet: Vegan


Quick, easy and nutritious artichoke pasta is a perfect midweek dinner. It’s super tasty too!



  • 1 tin of Artichoke Hearts
  • 3 Garlic Cloves 
  • 100ml Olive Oil
  • Juice of half a lemon
  • 2 tablespoon Green Pesto
  • 1 head of broccoli
  • Two handfuls of Spinach (about 50g)
  • 280g dried spaghetti or linguine


  1. Pre-heat oven to 200 Celcius
  2. Chop broccoli into bite-sized florets. Toss in oil and place on a baking tray, season generously with salt + pepper.
  3. Roast the broccoli for 20 minutes, until the edges are starting to crisp
  4. Set a large pan of salted water onto boil, cook pasta as per packet instructions
  5. Add garlic, artichokes, olive oil, lemon juice and two heaped tablespoons of pesto. Blitz until smooth. 
  6. Gently heat the artichoke sauce over medium-low heat.
  7. Remove broccoli from the oven and chop into small pieces and add to the artichoke sauce, along with the spinach. 
  8. Drain the pasta, reserving a couple of ladle’s full of the water
  9. Stir in the pasta into the sauce and loosen to your desired consistency using the reserved pasta water (about 4 tablespoons)
  10. Serve with a generous grinding of freshly cracked black pepper


No Olive Oil, no problem: If you find yourself short of Olive Oil just add 100ml of water when blending the sauce to make sure it blends into a lusciously smooth pasta sauce.

Substitutions: Peppers, Mushrooms, Sweet Potato or Kale could be switched in if you’ve got extra veg to use up and no Broccoli or Spinach, no stress. 

  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Vegan

Keywords: artichoke, artichoke pasta, eat well for less, vegan, store cupboard recipe