Creamy Artichoke and Charred Scallion Pasta Recipe | Easy 30-Minute Vegetarian Dinner
Here’s one of my favorite creamy artichoke and charred scallion pasta recipes, which is a quick, easy, and restaurant-worthy dinner. Packed with incredible flavor and ready in just 30 minutes, this easy vegetarian pasta dish combines smoky charred scallions, tender artichoke hearts, and a savory garlic Parmesan cream sauce to create a satisfying weeknight meal that tastes delicious.
The slightly sweet and smoky flavor of the scallions provides a delicious contrast to the tangy lemon and earthy artichokes, which are covered in a perfectly seasoned, silky sauce that pairs beautifully with your favorite pasta. Perfect for vegetarians and pasta lovers, this artichoke pasta is highly customizable—go gluten-free, make it vegan, or add your favorite protein. With ingredients you already have in your pantry, this dish proves that simple creamy pasta recipes can also be healthy, delicious, and full of texture.
🌿 Why Try This Creamy Artichoke and Charred Scallion Pasta
If you’re craving a flavorful and easy vegetarian pasta recipe that feels gourmet but is perfect for a quick weeknight dinner, this dish is your new go-to. Packed with creamy textures, subtle smoky notes from the charred scallions, and tangy artichoke hearts, it’s a beautifully balanced meal.
- ✅ 30-Minute Meal: Ideal for busy weeknights or last-minute guests.
- ✅ Restaurant-Quality Taste: The charred scallions elevate flavor like a professional touch.
- ✅ Vegetarian & Nutrient-Rich: Artichokes provide fiber, antioxidants, and prebiotics.
- ✅ Customizable: Add proteins or go dairy-free for a vegan version.
- ✅ Perfect for All Seasons: Light enough for spring, hearty enough for fall.
Related: Chickpea Noodle Soup Recipe
🛒 Ingredients You’ll Need
This creamy artichoke and charred scallion pasta is made with wholesome, easy-to-find ingredients. Combining pantry staples and fresh aromatics, this vegetarian pasta recipe is deliciously simple yet full of flavor. Not sure how to use artichokes? Read this artichoke prep guide from The Spruce Eats.
🧾 Pasta Base
- 12 oz (340g) pasta – linguine, fettuccine, or rigatoni
- Salted water for boiling
🥬 Vegetables & Aromatics
- 1 bunch scallions (green onions), trimmed
- 3 cloves garlic, finely minced
- 1 (14 oz) can or jar of artichoke hearts, drained & chopped
- Zest and juice of 1 lemon
🧄 Creamy Sauce
- 1 tbsp olive oil + 1 tbsp butter
- 1/2 cup vegetable broth
- 3/4 cup heavy cream (or use half-and-half)
- 1/2 cup grated Parmesan cheese
- Salt & freshly ground black pepper to taste
- Optional: 1/2 tsp red pepper flakes for a kick
🌿 Garnish (Optional)
- Fresh parsley or basil
- Extra grated Parmesan cheese
Suggested: Instant Pot Dump Dinner Recipes
👩🍳 Step-by-Step Instructions: How to Make Creamy Artichoke and Charred Scallion Pasta
Follow this easy pasta recipe to make a rich and flavorful creamy artichoke pasta with beautifully charred scallions. This quick 30-minute dish is perfect for any night of the week!
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Cook the Pasta
Bring a large pot of salted water to a boil. Cook fettuccine or linguine until al dente according to package instructions. Reserve ½ cup of pasta water and drain the rest.
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Char the Scallions
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Sear whole scallions for 4–5 minutes until lightly charred and softened. Remove and slice into 1-inch pieces.
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Sauté Garlic & Artichokes
In the same pan, lower heat to medium. Melt 1 tablespoon of butter. Add minced garlic and red pepper flakes (optional) and cook for 30 seconds. Stir in chopped canned or jarred artichoke hearts and sauté for 2–3 minutes.
-
Make the Creamy Sauce
Pour in ½ cup vegetable broth and let simmer for 2 minutes. Stir in ¾ cup heavy cream and ½ cup grated Parmesan cheese. Simmer until slightly thickened. Season with salt, pepper, and lemon zest.
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Combine Everything
Add cooked pasta and charred scallions to the sauce. Toss everything together. Add lemon juice and reserved pasta water as needed to create a silky, well-coated sauce.
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Garnish and Serve
Top with fresh parsley or basil, extra Parmesan, and lemon zest. Serve hot!
Suggested: One-Pot Meals For Dinner
💡 Pro Tips & Recipe Variations
🔥 Chef’s Pro Tips
- Char scallions over medium-high heat just until lightly blackened for the best smoky flavor.
- Use jarred or canned artichoke hearts for a quicker prep time—rinse well to remove brine flavor.
- Reserve pasta water to loosen up the creamy artichoke pasta sauce if needed.
- Add freshly grated lemon zest just before serving to brighten the rich sauce.
- Stir in parmesan cheese off the heat to prevent clumping and ensure a silky sauce.
🌿 Recipe Variations
- Make it vegan: Swap heavy cream with unsweetened cashew cream or coconut milk, and use vegan parmesan.
- Add protein: Toss in grilled chicken, sautéed shrimp, or roasted chickpeas.
- Change the pasta: Try gluten-free penne, rigatoni, or even zucchini noodles for low-carb variation.
- Boost nutrition: Add baby spinach, kale, or sun-dried tomatoes for extra texture and flavor.
- Prefer extra spice? Mix in Calabrian chili paste or red pepper flakes.
Related: Chickpea Salad Recipe
🍽️ Serving Suggestions for Creamy Artichoke and Charred Scallion Pasta
Thinking what goes well with this creamy vegetarian pasta recipe? For a cozy family dinner or entertaining guests, here are delicious, well-balanced pasta pairing ideas to elevate your meal.
- 🥖 Garlic Bread or Focaccia: Perfect for scooping up every bit of that delicious creamy sauce.
- 🥗 Light Green Salad: A crisp salad with arugula, cherry tomatoes, and a lemon vinaigrette cuts through the richness.
- 🍷 Wine Pairing: A dry white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy sauce and lemon notes.
- 🌿 Fresh Herbs & Finishes: Sprinkle extra Parmesan, basil, or parsley for a vibrant final touch.
Related: Tuna Pasta Salad Recipe
🧊 Storage and Reheating Tips for Creamy Artichoke and Charred Scallion Pasta
Proper storage and reheating of your creamy artichoke pasta ensures it stays fresh and delicious even after the first serving. Here’s everything you need to know to enjoy this vegetarian pasta recipe the next day without losing its creamy texture and flavor.
🍽️ Refrigeration:
- Allow pasta to cool completely before storing.
- Transfer to an airtight container.
- Store in the refrigerator for up to 3 days.
- For best results, keep sauce and pasta separate (if meal prepping).
🔥 Reheating Instructions:
- Place pasta in a skillet or saucepan on low heat.
- Add a splash of vegetable broth, milk, or cream to bring back the creamy texture.
- Stir occasionally until heated through (avoid overcooking to prevent drying out).
- Microwave option: Cover loosely and reheat in 30-second intervals with a little added liquid.
❄️ Freezing Notes:
This creamy pasta dish is not freezer-friendly. Dairy-based sauces often separate or become grainy when frozen and reheated. For more on how dairy reacts during freezing, check out StillTasty’s expert food storage tips.
💡 Tip: Always taste and adjust seasonings after reheating, as flavors may mellow in the fridge.
Suggested: Slow Cooker Garlic Butter Chicken Recipe
Creamy Artichoke and Charred Scallion Pasta
This Creamy Artichoke and Charred Scallion Pasta is a luscious, restaurant-quality vegetarian dish packed with flavor. Sweet and smoky charred scallions pair beautifully with tender artichoke hearts and a silky, garlicky cream sauce that coats every bite of pasta. Perfect for weeknight dinners or casual entertaining, this dish feels elegant yet is easy to make.
Ingredients
For the Pasta:
- 12 oz (340g) pasta (fettuccine, linguine, or rigatoni)
- Salt for boiling water
For the Sauce:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 bunch scallions (about 8–10), trimmed
- 3 cloves garlic, minced
- 1 (14 oz) can or jar artichoke hearts, drained and roughly chopped
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup vegetable broth
- 3/4 cup heavy cream (or sub with half-and-half for lighter version)
- 1/2 cup grated Parmesan cheese (plus more for serving)
- Salt and freshly ground black pepper, to taste
- Zest of 1 lemon
- Juice of 1/2 lemon
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining. - Char the Scallions:
Heat olive oil in a large skillet over medium-high heat. Add whole scallions and cook, turning occasionally, until lightly charred and softened, about 4–5 minutes. Remove from pan and slice into 1-inch pieces. Set aside. - Make the Sauce:
In the same skillet, reduce heat to medium. Add butter and let it melt. Stir in garlic and red pepper flakes, cooking for 30 seconds until fragrant. - Add Artichokes:
Toss in chopped artichoke hearts and cook for 2–3 minutes until heated through. - Deglaze and Simmer:
Pour in vegetable broth and let simmer for 2–3 minutes. Stir in heavy cream and Parmesan cheese. Cook for 3–4 minutes until the sauce thickens slightly. Season with salt, pepper, and lemon zest. - Combine Everything:
Add charred scallions and drained pasta to the skillet. Toss to combine. Add lemon juice and a splash of reserved pasta water if needed to loosen the sauce. - Serve:
Garnish with fresh herbs and more Parmesan. Serve warm.
Notes
- For a vegan version, substitute the cream with full-fat coconut milk or cashew cream and use vegan Parmesan.
- Char scallions in a grill pan for extra smokiness.
- Use frozen or marinated artichokes for convenience—just be sure to drain well.
- Add in a handful of baby spinach or arugula for extra greens.
- Reserve pasta water! It helps bind and smooth out the sauce.
Variations:
- Add Protein: Toss in grilled chicken, sautéed mushrooms, or chickpeas.
- Make it spicy: Add more chili flakes or a touch of Calabrian chili paste.
- Lemon lovers: Amp up the zest or squeeze more lemon juice before serving.
Storage & Reheating:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently reheat in a pan with a splash of cream or pasta water to loosen the sauce.
Related: Crispy Parmesan Eggs
Frequently Asked Questions
Can I use fresh artichokes instead of canned?
Yes, you can use fresh artichokes, but it adds prep time. Make sure to trim, steam, and remove the tough outer leaves and choke. Canned or jarred artichokes are ideal for quick and easy artichoke pasta recipes.
Is this Creamy Artichoke Pasta gluten-free?
The pasta itself isn’t gluten-free, but you can easily make this dish gluten-free by using gluten-free pasta varieties like brown rice pasta, chickpea pasta, or quinoa pasta. The creamy artichoke and scallion sauce is naturally gluten-free.
Can I make this recipe dairy-free or vegan?
Replace the heavy cream with coconut cream or cashew cream, and use nutritional yeast or vegan Parmesan for that cheesy flavor. It becomes a delicious vegan creamy artichoke pasta perfect for plant-based diets.
Can I make this pasta ahead of time?
Yes! You can prepare the sauce and charred scallions up to 2 days in advance. Store them in the fridge and cook the pasta fresh before serving. Reheat with a splash of cream or pasta water for best results.
What type of pasta works best with creamy sauces?
Creamy sauces like this artichoke and scallion pasta pair beautifully with fettuccine, linguine, rigatoni, or penne. These shapes hold the sauce well, offering a balanced bite of cream, artichokes, and charred scallions.
Suggested: Low-Sodium Dinners
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