Looking for a romantic yet easy pasta dish to make this weekend? This Creamy Lemon Thyme Pasta with Roasted Artichoke Hearts combines bright citrus, savory herbs, and a rich dairy-free sauce. Made with gluten-free egg fettuccine and crispy roasted artichoke hearts, it’s packed with flavor without being complicated. Whether it’s for date night or just a cozy meal, this pasta is simple to make and full of fresh ingredients.
The Inspiration
I had a few extra cans of artichokes in my pantry and wanted to do something fun with them. Roasting artichoke hearts brings out their rich, slightly nutty flavor, and I knew they’d make a great addition to a creamy pasta. I love a good citrusy, herby sauce, so pairing them with lemon and thyme felt like the perfect way to brighten up the dish. Since I also wanted to keep it dairy-free, I used unsweetened oat milk to get that creamy texture without the heaviness.
I was also craving a pasta dish that felt like something you’d order at a nice restaurant but was actually easy to make at home. The combination of silky gluten-free egg fettuccine, a velvety lemon thyme sauce, and crispy roasted artichokes gives it that elevated feel without a complicated process. It’s the kind of meal that looks and tastes impressive but comes together with simple, fresh ingredients. If you’re looking for another restaurant quality pasta recipe, try my Big Batch Bolognese!
Kitchenware you’ll need:
- Baking Sheets: You’ll need a baking sheet or oven safe dish to roast your artichokes.
- Skillet: I I love a non-toxic skillet like this Caraway pan. Use a larger fry pan/skillet to make your sauce.
Flavor Additions and Substitutions
This Creamy Lemon Thyme Pasta with Roasted Artichoke Hearts is easy to customize based on what you have on hand or your personal preferences. Here are some ways to switch it up:
- Protein: Add grilled chicken, shrimp, or crispy chickpeas for extra protein.
- Veggies: Sautéed mushrooms, spinach, or roasted cherry tomatoes would pair well with the flavors in this dish.
- Pasta: If you don’t have Trader Joe’s gluten-free egg fettuccine, use any gluten-free pasta you like. Brown rice or chickpea pasta works well.
- Milk Alternative: Unsweetened almond or cashew milk can be used instead of oat milk if you tolerate them.
- Herbs & Seasoning: Swap thyme for fresh basil or oregano for a different flavor twist.
- Lemon: If you prefer a milder citrus flavor, reduce the lemon juice slightly and add more zest for brightness without as much tang.
- Cheesy Flavor: Add extra nutritional yeast or sprinkle on some dairy-free parmesan for a richer taste.
How to Make Creamy Lemon Thyme Pasta with Roasted Artichoke Hearts
This gluten-free creamy lemon thyme pasta comes together in a few simple steps, making it perfect for a flavorful yet easy meal. Here’s a breakdown of how to make it:
Step 1: Roast the Artichokes
Preheat your oven to 425°F. In a mixing bowl, toss two 15-ounce cans of quartered artichoke hearts with 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon Italian seasoning. Spread them out on a baking sheet and roast for 25 minutes, tossing halfway through. Then, increase the oven to a broil and cook for another 8-10 minutes, tossing once more to ensure even browning. Roasting enhances their flavor and gives them a crisp, caramelized texture.
Step 2: Cook the Pasta
While the artichokes are roasting, bring a large pot of salted water to a boil. Cook one 9-ounce package of Trader Joe’s gluten-free egg fettuccine for one minute less than the package instructions to keep it perfectly al dente. Drain and set aside.
Step 3: Make the Creamy Lemon Thyme Sauce
In a large sauté pan, heat 2 tablespoons olive oil over medium-low heat. Add 3 cloves minced garlic and 1 tablespoon fresh thyme, cooking for 1-2 minutes until fragrant. In a measuring cup, whisk 1½ tablespoons gluten-free flour into 2 cups unsweetened oat milk until fully dissolved. Pour the mixture into the pan, stirring well. Add the zest and juice of 1 lemon, ½ teaspoon salt, ½ teaspoon onion powder, ½ teaspoon Italian seasoning, and 2 teaspoons nutritional yeast. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens to a creamy consistency.
Step 4: Combine Everything
Add the cooked fettuccine to the sauce, tossing until fully coated. Let it simmer for a minute or two so the pasta absorbs the flavors.
Step 5: Garnish & Serve
Top with the roasted artichokes, 2 tablespoons chopped fresh parsley, and a sprinkle of black pepper. Serve immediately and enjoy this restaurant-worthy gluten-free dairy-free pasta at home!
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Creamy Lemon Thyme Pasta with Roasted Artichoke Hearts
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Make this creamy lemon thyme pasta with roasted artichoke hearts for a simple, restaurant-quality gluten-free dinner at home.
Ingredients
1 9 oz pack Trader Joe’s GF Egg Fettuccine
Artichokes:
2 15 oz cans quartered artichoke hearts
2 tbsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning
Sauce:
2 tbsp olive oil
3 cloves garlic, minced
1 “bunch” fresh thyme, about the size of a tbsp
2 cups unsweetened oat milk
1.5 tbsp gluten free flour
1 lemon-zest & juice
1/2 tsp salt
1/2 tsp onion powder
1/2 Italian seasoning
2 tsp nutritional yeast
Topping:
2 tbsp chopped fresh parsley
Black pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit. Combine the ingredients for the artichokes in a mixing bowl and place on a baking sheet. Cook for 25 minutes, tossing half way. Increase heat to a broil and cook for an additional 8-10 minutes until browned, tossing half way again.
- While your artichokes are cooking, bring your pasta water to a boil and prepare your sauce.
- For the sauce, combine your olive oil, garlic, and thyme in a sauté pan. Sauté for 1-2 minutes over low medium heat.
- In a measuring cup, whisk your oat milk and flour until well dissolved. Add to your sauce.
- Add the remaining sauce ingredients-lemon zest, lemon juice, and remaining seasoning. Cook for at least 10-15 minutes over low medium heat until the sauce begins to thicken.
- Cook your pasta for 1 minute less than package instructions. Drain the water and add to your sauce.
- Top the pasta with the artichokes, fresh parsley, and ground black pepper. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
FAQ for Creamy Lemon Thyme Pasta with Roasted Artichoke Hearts
Can I use a different type of pasta?
Yes, you can swap the gluten-free fettuccine with any pasta you prefer, such as spaghetti, penne, or even zucchini noodles for a lighter, vegetable-based option. Just make sure to adjust the cooking time.
What can I use instead of oat milk?
If oat milk isn’t available, you can use any plant-based milk like coconut milk or rice milk. For a creamier texture, go for unsweetened coconut milk or even a rich vegetable broth.
Can I make this dish dairy-free?
Yes, this recipe is already dairy-free! The oat milk and nutritional yeast provide a creamy, cheesy flavor without any dairy. If you’d like, you can skip the nutritional yeast, though it adds a savory richness.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or additional oat milk to bring back the creaminess.
Can I make this ahead of time?
While the dish is best served fresh, you can prepare the sauce in advance. Store it in the fridge, and reheat it when you’re ready to serve. Add fresh roasted artichokes just before serving for the best texture.
How do I reheat the pasta?
To reheat the pasta, add a little water or oat milk to the sauce and warm it over low heat. Stir occasionally to prevent it from sticking. If the pasta has absorbed too much sauce, adding a splash of liquid will help bring it back to its creamy consistency.
Feel free to ask if you have any more questions!
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