spring pasta with artichokes + leeks
2 (can easily be doubled or halved!)
  • 2 – 3 large (or 4 small) zucchini, spiralized or shredded with julienne peeler
  • 2 tablespoons olive oil
  • 2 medium leeks (white and light green parts only), halved lengthwise and sliced thinly
  • 1 package artichoke hearts (I like these ones that I get at Whole Foods or use ones from the antipasti bar)
  • Red pepper flakes
  • Zest of 1 lemon
  • Optional additions:  sundried tomatoes, olives

Vegan Parmesan

  • 3/4 cup cashews
  • 1/4 cup hemp hearts
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 1/2 tsp garlic powder

Combine all ingredients in a food processor or hi-speed blender and mix until it turns into a crumbly, fine meal. Store in a container in the fridge, and it will last for a few weeks.


Heat the oil in a pan over medium heat. Add the leeks, a pinch of salt, and cook until soft, stirring frequently, about 5 – 8 minutes. Remove the leeks and set aside. Add the artichokes to the pan and cook for a couple of minutes per side. Return the leeks to the pan and toss with the artichokes. Stir in another pinch of salt, the lemon zest, and a pinch (or more) of red pepper flakes. Add sliced sundried tomatoes and olives if you are using them.

Add the spiralized zucchini and a couple spoonfuls of the parmesan and gently toss. Cook for a couple of minutes, just until heated through (about 5 minutes). Serve with a sprinkling more of parmesan, red pepper flakes, and a squeeze of lemon. Enjoy!