Vegan Tagliatelle with Artichokes, Lemon & Vegan Basil Pesto

On the table in 35mins

Serves 2


  • 200g Tagliatelle
  • 90g Sacla’ Artichokes in Lemon & Rosemary Infused Oil
  • 2 garlic cloves, finely sliced
  • 3 tbsp. Sacla’ Vegan Basil Pesto
  • 2 large handfuls rocket, roughly chopped
  • ½ lemon, juice & grated zest
  • Salt & black pepper to taste 


  1. Cook the pasta until al dente in a large pan of boiling, salted water.
  2. Keep some of the cooking water and drain the rest.
  3. Heat the artichokes in their oil in a large frying pan, over a medium heat. 
  4. Add the garlic and fry for 1 minute.
  5. Add the pasta to the pan along with the Vegan Pesto, rocket, lemon zest and juice - toss together. 
  6. Add a couple of spoonfuls of the cooking water to loosen up the sauce.
  7. Serve with a generous grind of black pepper. 

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