This Trader Joe’s Artichoke Pasta Sauce is a creamy and lemony recipe, which is made with canned artichoke hearts and freshly grated parmesan cheese. It’s a great weeknight dinner option, ready in about 20 minutes.
Jump to RecipeTrader Joe’s Artichoke Pasta Sauce Ingredients
For the Sauce:
- 1 (14 ounce) can artichoke hearts, drained
- ½ cup freshly grated parmesan cheese, plus more for topping
- 1 lemon, zest freshly grated and juiced
- 4 garlic cloves, minced
- 4 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
For Serving:
- 8 ounces spaghetti or bucatini, cooked
- ¼ cup reserved starchy pasta water
- ¼ cup chopped fresh parsley, for topping
How To Make Trader Joe’s Artichoke Pasta Sauce
- Blend the Sauce: Place the drained artichokes, Parmesan cheese, lemon zest, lemon juice, garlic, olive oil, salt, and pepper in a food processor. Blend until the mixture is combined and creamy. It will have some texture, similar to a pesto.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, be sure to reserve about a cup of the starchy pasta water.
- Combine and Serve: Drain the pasta and immediately return it to the hot pot. Pour the artichoke sauce over the pasta and toss to combine. Add a few tablespoons of the reserved pasta water to help the sauce emulsify and coat the noodles evenly. Sprinkle with more Parmesan cheese and fresh parsley, and serve immediately.
Recipe Tips
- What kind of artichokes should I use? The recipe works well with artichoke hearts that are marinated in oil or packed in water/brine. If you use the oil-marinated kind, you can use the flavorful drained oil in the sauce itself for an extra boost!
- How do I get the creamiest sauce? The secret is using the starchy pasta water. The starches in the water help the oil-based sauce bind to the pasta, creating a creamier consistency without adding any cream.
- Is the sauce supposed to be perfectly smooth? No. As the recipe notes, this sauce is more like a pesto than a smooth, creamy Alfredo. It’s meant to coat the noodles with delicious, savory texture.
- How can I prevent a bland sauce? Taste and adjust the seasoning after blending. The saltiness of canned artichokes and Parmesan cheese can vary, so you may need to add more salt and pepper to make the flavors pop.
What To Serve With Artichoke Pasta
This simple yet elegant pasta dish is a meal on its own, but it also pairs wonderfully with a few additions.
- Grilled chicken breast or shrimp
- A simple arugula salad with a light lemon vinaigrette
- Toasted, crusty garlic bread
- Steamed asparagus or broccoli florets
How To Store Artichoke Pasta Sauce
- Refrigerate: The uncooked artichoke sauce can be stored in an airtight container in the refrigerator for up to 3 to 4 days before being used. The finished pasta dish is best eaten immediately.
Artichoke Pasta Sauce Nutrition Facts
- Calories: 420 kcal
- Carbohydrates: 45g
- Protein: 15g
- Fat: 20g
- Saturated Fat: 5g
- Sodium: 750mg
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes! The no-cook sauce is perfect for making ahead. You can blend it and store it in an airtight container in the fridge for a few days, making for an incredibly fast weeknight dinner.
Yes, a blender will work. You may need to stop and scrape down the sides a few times to ensure everything is well combined. If the mixture is too thick to blend easily, you can add a tablespoon of the reserved pasta water to get it moving.
Yes. To make this recipe dairy-free and vegan, substitute the Parmesan cheese with an equal amount of nutritional yeast or your favorite store-bought vegan Parmesan alternative.
Try More Recipes:
- Trader Joe’s Tikka Masala Sauce Recipe
- Trader Joe’s Stir Fry Sauce Recipe
- Trader Joe’s Gyoza Sauce Recipe
Trader Joe’s Artichoke Pasta Sauce Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4
servings10
minutes10
minutes420
kcalA quick and creamy no-cook pasta sauce made from artichoke hearts, lemon, and Parmesan, tossed with hot spaghetti.
Ingredients
1 (14 oz) can artichoke hearts, drained
½ cup grated Parmesan cheese
1 lemon (zest and juice)
4 cloves garlic
4 tbsp olive oil
Salt and pepper to taste
8 oz spaghetti or bucatini
Directions
- Blend drained artichokes, Parmesan, lemon zest, juice, garlic, oil, salt, and pepper until creamy.
- Cook pasta according to package directions, reserving some of the starchy water.
- Drain the pasta and return it to the hot pot.
- Immediately add the artichoke sauce and toss to combine.
- Add a few tablespoons of pasta water to help create a creamy sauce that coats the noodles.
- Serve topped with more Parmesan and fresh parsley.
Notes
- Using the starchy, salty pasta water is key to creating a sauce that clings perfectly to the pasta.
- This sauce is not meant to be super saucy; it’s more of a thick coating, similar in style to a pesto.
- For an extra layer of flavor, use artichoke hearts that have been marinated in oil and herbs.
- Taste the sauce before tossing it with pasta and adjust salt and pepper as needed.
