Creamy Tomato, Garlic, Artichoke Linguine

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Creamy Tomato, Garlic, Artichoke Linguine
Creamy Tomato, Garlic, Artichoke Linguine

Yield: 5 servings | Prep time: 10 minutes

Cook time: 15 minutes | Total time: 25 minutes


This homemade sauce takes almost no time to whip up, making it perfect for those of you with busy schedules. There is minimal prep since the sauce is mostly done in the blender, and the result is a deliciously creamy and chunky pasta dish. It may seem like there's a ton of garlic in this, but spread out between an entire pound of pasta makes it the perfect quantity (but you can never have too much garlic in my opinion). This homemade vegan creamy tomato, garlic, and artichoke pasta will impress your friends and family with the burst of flavors and beautiful colors. They'll never guess it can be made in under a half hour!


  • 1 pound of linguine

  • 1 container (10 oz) cherry tomatoes

  • 2 shallots

  • 10 cloves of garlic

  • 1/2 cup olive oil

  • 1/2 cup unsweetened dairy-free milk (I used almond)

  • 1 can (13-14 oz) of artichokes, drained

  • 1 tsp salt

  • 1 large handful of basil, roughly chopped


  • Start by boiling the linguine.

  • Bring a large pot of water to a boil.

  • Cook the linguine according to the "al dente" directions on the box, usually boiling it for 7 minutes.

  • Drain the pasta and set aside.

  • While the pasta is cooking, prepare the sauce.

  • Cut the cherry tomatoes in halves and roughly dice the shallots.

  • Heat a sauce pan on the stove over low-medium heat.

  • Add the tomatoes, shallots, and full cloves of garlic, and a tiny splash of olive oil.

  • Cook, stirring occasionally, until the tomatoes are soft, about 6-7 minutes.

  • Transfer the tomatoes, shallots, and garlic into a blender (keep the sauce pan warm).

  • Add the 1/2 cup of olive oil, 1/2 cup of milk, entire can of artichokes, and salt to the blender.

  • Do not blend!!! Pulse just a few times until the sauce is chunky.

  • Transfer the sauce back to the sauce pan.

  • Heat on low, stirring occasionally, until it thickens, about 4-5 minutes.

  • The linguine should be done by now. Add the cooked linguine to the sauce pot.

  • Gently mix the linguine with the sauce until it is evenly covered.

  • Gently mix in the handful of basil.

  • Serve, topping with more fresh basil if desired.


Tips and Tricks:

  • This recipe is easily customizable. Try adding some nutritional yeast or vegan parmesan for a cheesy flavor. Or try adding sundried tomatoes or some basil to the sauce in the blender.

  • Store leftovers in an air-tight container in the fridge for up to 5 days.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 1 (yields about 5 servings)

  • Calories: 572

  • Total Fat: 24g

  • Carbs: 79g

  • Protein: 14g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.

Tag me on Instagram @veganrecipesandvibes


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