close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 6 cups

This quick and easy vegan pasta dish delivers lots of flavor with minimal effort. Lemon juice and zest give the sauce a tangy lift. This recipe can also be made with dark green leek tops for more color and texture; just be sure to slice them very thin.

Vegan penne pasta tossed with artichokes and leeks on a white plate with black rim, sitting on a table in bright sunlight

Ingredients

  • 1 lemon
  • 8 oz. dry whole grain penne pasta
  • 2 cups thinly sliced leeks
  • 1 12-oz. bag frozen artichoke hearts, large pieces halved
  • 1 15-oz. can green lentils (or brown lentils), rinsed and drained (1½ cups)
  • 2 tablespoons tahini
  • 1 clove garlic, minced
  • ½ teaspoon cracked black pepper
  • ½ cup chopped scallions (green onions)
  • ½ cup chopped fresh parsley
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of water to boiling. Remove 4 strips of peel from lemon. Add penne, leeks, and lemon peel; cook according to pasta package directions. Add artichoke hearts the last 5 minutes of cooking. Add lentils the last 1 minute of cooking.
  2. Squeeze 2 tablespoons lemon juice into a small bowl. Whisk tahini, garlic, and cracked pepper into bowl with lemon juice. Drain pasta mixture, reserving 1 cup cooking liquid. Remove and discard lemon peel.
  3. Return pasta to the pot and stir in sauce, scallions, and parsley. Add ½ to 1 cup of the pasta cooking water to the mixture to help coat the pasta with sauce. Reheat gently if necessary. Season with salt and ground pepper.

Comments (16)

(3.83 from 6 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Lindsey A Thomas4 days ago
Reply
Do you want to report this comment as inappropriate?

Okay tried this. Sounded good in theory. Not so much in practice.

I had to add double the garlic. And added almost a half cup nutritional yeast and 2 table spoons extra lemon juice and creole seasoning to give it some flavor.

I even cooked the lintel in veggie stock. I can only imagine how bland it would be if it was cooked in water.

Anne-Louise Desjardins3 months ago
Reply
Do you want to report this comment as inappropriate?

This recipe is rather bland. But not much is missing. First, it would certainly benefit greatly from 2 cloves of garlic instead of one; secondly, fresh lemon zest, instead of just lemon peel in the cooking water would also bring a lot of pizzazz and flavor. I’m not sure why you don’t use fresh zest with the lemon juice instead of just throwing it away. All the amazingly flavorful aromatic oils are found in the zest, not in the juice! To put it in the cooking water does dilute the flavor and aromas a great deal! So, to me, that’s spoiling the best of a lemon! Also a bit of red pepper flakes would be a nice touch too.

DK4 months ago
Reply
Do you want to report this comment as inappropriate?

Bland. Used canned brown lentils (2 count) when I could not find green. Recipe was missing something, so given we are not vegan, we topped with Parmesan cheese which improved the flavor.

Leah Brever4 months ago
Reply
Do you want to report this comment as inappropriate?

Looks really good. I would really appreciate the nutritional information. I am vegan but also very diabetic. That really helps me stay in control. Thank you

Donna K.4 months ago
Reply
Do you want to report this comment as inappropriate?

Can you please clarify about the canned green lentils? The only canned I have seen are brown. Can brown be used in place of or do you recommend I cook up dry green lentils? If so, what is the dry quantity of green and how much water?

Courtney Davison3 months ago
Do you want to report this comment as inappropriate?

Hi Donna, if using dried green lentils: Measure out a half cup of dried lentils. Rinse to remove dust. Place in a small saucepan with 1.5 cups water. Bring to boiling; cover then reduce heat to low. Simmer until lentils are tender and water has been absorbed (about 15–20 minutes).

You can also substitute canned brown lentils. To help mimic green lentils’ peppery flavor, you may want to add an extra clove of garlic and an additional pinch of pepper or your preferred seasonings.

Kelly B4 months ago
Reply
Do you want to report this comment as inappropriate?

This was delicious, very flavorful, and filling.

Adrianne4 months ago
Reply
Do you want to report this comment as inappropriate?

Sounds like a great recipe that I will definitely try. Can I just confirm that the four strips of lemon peel are added to the water to cook with the pasta? Is this correct?

Courtney Davison3 months ago
Do you want to report this comment as inappropriate?

Hi Adrianne, that’s correct; the lemon peel is added to the cooking water.

Diane6 months ago
Reply
Do you want to report this comment as inappropriate?

Following too. I have never seen cans of green lentils. My large store doesn’t even carry cans of brown lentils.

Sherry Mace4 months ago
Do you want to report this comment as inappropriate?

I saw canned lentils at a Walmart so it is possible to find some kind of canned lentils. They might have to be a different color?

Jcb6 months ago
Reply
Do you want to report this comment as inappropriate?

Where do you get canned green lentils?

Barb Lee5 months ago
Do you want to report this comment as inappropriate?
Bridgette Russell6 months ago
Do you want to report this comment as inappropriate?

Following because I’ve never seen them either.

Blaine Stephens6 months ago
Reply
Do you want to report this comment as inappropriate?

Tastes amazing! Do you have a recommendation on how to warm it back up for leftovers?

Liz Turner4 months ago
Do you want to report this comment as inappropriate?

Hi Blaine, a good trick for warming up pasta is to drizzle it very lightly with water–start with 1 Tbsp. water per 2 cups of pasta. Heat in the microwave for a minute, stir to incorporate the moisture, then microwave another minute or so until heated through. You can do the same on the stove in a covered saucepan, but it will take longer.

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
description
about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

Vegan penne pasta tossed with artichokes and leeks on a white plate with black rim, sitting on a table in bright sunlight see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap