Fusilli with Artichoke Cream

Name: Fusilli with Artichoke Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves: 4
Ingredients: freshly ground black pepper; sea salt flakes; 500 g (1 lb 2 oz) vegan fusilli or pasta shells; 16 cherry tomatoes, halved; olive oil, for tossing; 2 tablespoons chopped chives or flat-leaf (Italian) parsley; 200 ml (7 fl oz) mild vegetable stock, or more if needed; 200 g (7 oz) non-dairy cream cheese; 300 g (10½ oz) artichokes in oil (drained weight), chopped; 2 tablespoons lemon juice, or more or less to taste; 1 garlic clove, finely chopped

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

This is designed to use the home-made cream cheese on. You can use a shop-bought version, but if you do, make sure that when you whisk together the cream cheese and stock you end up with about 500 ml (17 fl oz/2

Ingredients

Dinner
Starter
Main course
Vegan
Pasta

Ingredients

Method