Vegan Recipe: Spring Linguini with Artichokes, Peas & Garlic

By Steve Petusevsky

Director of Culinary Innovation

Native Foods Cafe

Spring Linguini with Artichokes, Peas & Garlic


Native Foods uses this image courtesy of

Serves 4


This uncomplicated pasta dish may soon become a family favorite.  Artichoke hearts, peas and whole wheat pasta combine well with bits of golden-brown garlic and sharp “Parmesan cheese”. The pronounced robust flavor of wheat sings in this dish. The remaining ingredients fine tune the linguine, adding subtle taste. Try this dish room temperature or hot from the pan.


4 quarts water

2 teaspoons salt

1 16-ounce package of whole wheat linguine or spaghetti


2 tablespoons extra virgin olive oil

1 cup   quartered artichoke hearts, water packed, drained

3 cloves garlic, minced

1/4 teaspoon crushed red chili flakes

1 tablespoon tamari, low sodium

1/4 cup grated Vegan Parmesan cheese

1/8 cup toasted pine nuts

Juice of 1 fresh lemon

Pepper to taste

1.  Bring the water and 2 teaspoons salt to a boil and cook the pasta for 10-12 minutes until al dente. Drain and rinse in cold water. This step may be done up to two days prior to finishing the dish. If cooking ahead, lightly oil the cooked pasta and store in a covered dish in the refrigerator.

2.  Heat the olive oil in a large sauté pan over medium heat and sauté the  artichoke hearts and peas, stirring often for 5 minutes.

3.  Add the garlic and chili flakes. Sauté for 1 minute longer. Add the cooked pasta to the artichokes and combine well. Add the tamari, Parmesan and pine nuts. Squeeze the fresh lemon over the pasta and season with salt and pepper to taste.


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