Creamy One Pot Pasta with Artichokes & Lemon. Simple, flavourful, hearty, and just half an hour, from start to finish. And just one single pot!

One pot pasta – so EASY!

The concept of a one-pot pasta is so simple – just mix all of the ingredients in a pot and cook until pasta is tender – yet it lends itself to all sorts of variations. This particular rendition is inspired by the Italian Piccata sauce — a simple sauce made with garlic, white wine, lemon juice, capers and parley. It’s often served with atop veal or chicken. This version is vegetarian and served with pasta, as well as artichokes and spinach, because even in a rich pasta dish like this, I like to add some extra goodness. Feel free to serve it with extra cheese, red pepper flakes, and freshly ground black pepper – always great pasta accompaniments.
Cremige One Pot Pasta mit Artischocken und Zitrone, vegetarische Rezept

Tips for this Creamy One Pot Pasta with Artichokes

The pasta: Each recipe calls for 500 g pasta, which will serve 6 people. Feel free to substitute your favourite noodle — anything that cooks to al dente in eight to nine minutes. Gluten-free pasta should be avoided as it doesn’t release the starch needed for this type of recipe. Starchy pasta water is the secret here! Any remaining liquid from cooking the pasta will thicken up with the Crème fraîche and parmesan cheese. Just give it a few minutes, as the al dente pasta will also soak up the creamy sauce and take on it’s flavour.

Creamy One Pot Pasta with Artichokes & Lemone

Creamy One Pot Pasta with Artichokes & Lemon
Can I use canned artichoke hearts in this recipe?

Technically, yes– but I don’t always recommend it. While canned artichokes taste fine in other recipes, in this one pot pasta dish they don’t taste as good as the fresh marinated artichokes ones do. Good quality marinated artichokes artichokes can be found at your local organic store (fridge section), supermarket with delicatessen or local farmers market.

Creamy One Pot Pasta with Artichokes & Lemon
Ways to adapt this one-pot pasta recipe

  • I like to use crème fraîche for it’s tangy flavour. But Sahne can also be used. Or milk in place of the water.
  • This is quite rich and filling, but feel free to richen it up with butter instead of olive oil.
  • Add a little finely grated lemon zest (careful not to include the pith! it’s bitter) to brighten up this pasta dish even more.
  • Looking for a protein addition? Top with some sautéed chicken or turkey breast. Or try salmon.
5 from 1 vote

Creamy One Pot Pasta with Artichokes & Lemon

Rich and filling, this creamy one-pot pasta recipe is full of flavor, thanks to artichokes, capers and lemon. The weeknight-friendly pasta dish comes together in just 30 minutes. Depending on appetite this recipe serves 4-6.
Course Pasta
Category Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Calories 632 kcal
Autor Elle


  • 2 Tbsp. extra-virgin olive oil
  • 2 shallots finely chopped
  • 4 garlic cloves, minced
  • ½ cup dry white wine
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • 3 cups chicken broth or vegetable broth
  • 2 cups water
  • 500 g dry pasta (I used Torchiette)
  • 150 g container Crème fraîche
  • 35 g freshly grated Parmesan cheese, plus more for garnish
  • 165 g artichoke hearts, quartered (see notes)
  • 2 Tbsp. capers drained
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon freshly squeezed lemon juice
  • pinch chili flakes optional
  • 2-3 handfuls baby spinach optional

To garnish:

  • pine nuts, lightly toasted
  • additional grated parmesan


  1. Heat oil in a large high-sided sauté pan over medium heat. Add shallots and garlic; cook 4-5 minutes, until softened. Add wine and increase heat to medium-high; simmer 2-3 minutes or until liquid is reduced by half. Stir in salt and pepper.
  2. Add broth and water to pan; bring to a boil. Add pasta, Cook, uncovered, stirring occasionally, until pasta is almost al dente (depending on pasta about 9-10 minutes) and a lot liquid is absorbed (reduce heat slightly while boiling, if needed).
  3. Reduce heat to medium, stir in crème fraîche and parmesan; cook for 2 minutes, stirring often, until sauce begins to thicken. Stir in artichokes and capers and cook for 1 more minute.
  4. Add the parsley, lemon juice, a small pinch of chili flakes and the baby spinach. Stir to combine and remove from heat. Once baby spinach has wilted (about 1 minute) serve into shallow bowls.
  5. Garnish with toasted pine nuts, additional parmesan and freshly ground black pepper. Serve with extra lemon wedges for squeezing on top, if desired. Enjoy!


  • I like to add a small pinch of chili flakes to this pasta dish, however this is optional.
  • The best tasting marinated artichokes are found at your local delicatessen, farmer's market. Otherwise, use jarred artichokes. 
  • For the extra flavour, I like to use chicken broth for this recipe. When using store-bought broth, I always use organic cubes, rather than powder. I like the ones from Alnatura. For a vegetarian version, I recommend the same brand but vegetable broth cubes.

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