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. 

Made with...

Sacla' Vegan Basil Pesto 190g

Free-from dairy, wheat, and gluten, but still full of flavour. Just like our Classic Basil Pesto, this recipe has that authentic taste and texture. Instead of removing ingredients, we’ve used our expertise to find the ideal swap. In this case, tofu. Our Free From Vegan Basil Pesto is packed with goodness too.

So if you’re vegan, avoid dairy or can’t eat gluten, you can still experience the joy of fantastic Italian food. For a fuss-free meal, spiralise courgettes and make Pesto courgetti.

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