Creamy Artichoke Pasta, with a Protein Twist
Fast and easy, but full of satisfying flavor — a recipe riff from Jenny Rosenstrach's new cookbook, The Weekday Vegetarians Get Simple
There are just too many good cookbooks coming out right now. Last week we dove into Lesley Enston’s Belly Full, and today I have another:
’s The Weekday Vegetarians Get Simple.In many ways it’s the type of cookbook I’m always striving to write. I want to compel my readers to believe that a delicious, vegetable-centric dinner that’s comprised of whole foods and is nutritionally balanced is totally doable, such that if you weren’t a frequent cook or eating many vegetables at first, you soon will be.
The Weekday Vegetarians Get Simple absolutely shares this goal and makes such a convincing case. One clever way Jenny dials in the “doable” part is by flagging recipes that involve quick cleanup, take less than 30 minutes, can be made ahead, or can be easily batched and frozen for future eating. Helpful stuff for busy people.
It’s also full flavors and dishes that excite me right now, like crispy eggplant bowls with pistachios & basil, creamy dill-quinoa salad with sweet green things & tofu, vegetarian avgolemono… And while there are plenty of vegan recipes and easy tweaks, I also think it’s nice to encounter a book that’s solidly vegetarian, with cheese getting some star treatment: cheesy vegetable reubens, a mac ’n’ cheese that subs beans for the pasta, and a puff-pastry based tomato and blue cheese tart (which is what’s on the cover).
My interest was piqued by a pasta dish that involves a sauce made from blitzed up, canned artichokes. Jenny mentions that Amy Chaplin, another author I love, inspired this technique, and I couldn’t wait to try it. Who knew that with just a bit of olive oil and some aromatics, canned artichoke hearts would create something to decadent and silky? Magic.
Another clever flavor boost is the crispy capers sprinkled over the top. If you’ve never made them before, it’s a great trick to file away — I think of them as vegetarian bacon bits, and when I make carbonara, I always scatter them on top.
I couldn’t help but tweak with Jenny’s recipe, and immediately thought that because of the artichoke sauce’s creamy, silky texture that silken tofu would blend in beautifully, helping to give the dish a small protein boost, too. It does.
Jenny has graciously allowed me to share my adaptation below. But I encourage you to check out The Weeknight Vegetarians Get Simple for her original version, as well as dozens and dozens of other doable, weeknight vegetarian dinners to add to your repertoire. And be sure to subscribe to Jenny’s weekly newsletter, with her weekly Three Things that I always read.
Recipe Video
Ps - do you like that I’ve added audio to this video?
And in other news, I recently had the pleasure of joining
on her wonderful podcast, Mind Body Spirit FOOD in which we discussed writing cookbooks, fall cooking, and much more — I hope you’ll check it out:
Pasta with Creamy Artichoke Sauce & Crispy Capers
Jenny’s recipe forgoes the tofu — you can easily leave it out and have a delicious, light and creamy pasta sauce. You’ll probably find dozens of other uses for it, such as dolloped over grain bowls, smeared over a plate as a base for your favorite roasted or steamed veggies, added to wraps and sandwiches, etc.
Obviously you can make this dish gluten-free by using your favorite gluten-free pasta, and increase the protein with a high-protein one. I enjoy the dusting of parmesan at the end, but it doesn’t make the dish. Just leave it out and everything’s vegan.
Source: Adapted from The Weekday Vegetarians Get Simple by Jenny Rosenstrach
Yield 4 to 6 servings | Prep & cook time About 30 minutes
Artichoke Sauce
1 (14-ounce) can artichoke hearts, drained
1 (12-ounce) package silken tofu, drained if watery
1 scallion, green and white parts, chopped
2 tablespoons olive oil
Handful tender green herbs (basil, dill, chives, parsley, etc)
Lemon juice, to taste
Salt & pepper, to taste
For the pasta & crispy capers
4 tablespoons olive oil, divided
¼ cup capers, rinsed and patted dry
1 pound medium-sized pasta (shells, fusilli, penne, etc)
2 tablespoons olive oil
1 shallot or ½ small white onion, diced
1 garlic clove, minced
Red pepper flakes, to taste and garnish
Freshly grated parmesan cheese, for serving (optional)
1. Make the artichoke sauce: Combine all ingredients in a blender or food processor, and blend until smooth. Taste and adjust seasonings as needed.
2. Set a small skillet over medium-high heat, and once it’s hot, add 2 tablespoons olive oil and the capers. Cook, stirring periodically, until they unfurl, darken a bit, and turn crispy. Use a slotted spoon to move them to a paper towel to drain.
3. Meanwhile, bring a large pot of salted water to boil. Cook the pasta until al dente, using the package instructions as a guide. Reserve a cupful of the cooking water, then drain the pasta.
4. Return the pot to the heat and swirl in the remaining 2 tablespoons olive oil. Add the shallot, garlic, and pepper flakes, and cook until the shallots soften and begin to color. Lower the heat to medium-low and gradually stir in the artichoke sauce. Stir in a few splashes of the pasta-cooking water to thin it out to an easy-to-pour consistency.
5. Stir the drained pasta into the pot and toss well until it’s well coated. Add additional pasta water to loosen it up as needed, then serve right away, garnished with the crispy capers and parmesan, if desired.
I am 100% trying your tofu trick -- that makes so much sense. And also crispy capers = "vegetarian bacon bits" is hilarious and so true. Thank you, Lukas! I'm so glad you like the book!
This was excellent and so easy! 2 year old loved it too which is a definite endorsement 😂