Lemon Pasta with Artichokes

Ingredients

• 1 untreated lemon
• 1 Shallot
• 2 Garlic cloves
• 1 EL olive oil
• 100 ml dry white wine
• 150 ml soy cream
• 500 g gluten‑free pasta (from Schär)
• Salt
• 360 g artichoke hearts (canned)
• 2 EL capers (canned)
• pepper (ground)
• 2 EL freshly chopped parsley

Instructions

1. 1.

   Wash the lemon hot, dry it and finely grate the zest. Squeeze out the juice. Peel and finely dice the shallot and garlic cloves. Sweat them in hot oil until translucent, then deglaze with wine and reduce by about half. Add the soy cream and simmer for another 10 minutes until creamy.

2. 2.

   Cook the pasta in salted water al dente. Drain the artichokes and chop them small. Combine them with capers, lemon zest and juice in the sauce. Season with salt and pepper. Toss the drained pasta into the sauce and serve on plates sprinkled with parsley.