Lemon Artichoke Pasta

• 1 lb pasta
• 4 garlic cloves, minced
• 2 tablespoons vegan margarine
• 1/4 cup extra virgin olive oil
• 1/2 cup vegetable broth
• 12 ounces artichoke hearts, quartered
• 1/4 cup capers, rinsed and drained
• 1 large lemon, juice and zest
• 1/3 cup soymilk, unsweetened
• 2 teaspoons oregano
• 2 teaspoons italian seasoning
• 1/4 cup vegan parmesan cheese (I use Almesan - Vegan Parmesan)
• salt and pepper, to taste
• crushed red pepper flakes, to taste
• extra vegan parmesan cheese, for serving

1. Bring large pot of water to boil for pasta.
2. In a large saute pan, heat oilive oil and margarine over medium heat.
3. Add minced garlic and dried oregano and italian seasoning.
4. When garlic is fragrant, add artichike hearts, lemon zest, half the lemon juice, capers and veggie broth.
5. Simmer sauce while pasta cooks.
6. Stir in soy milk, remaining lemon juice and "parmesan".
7. Drain pasta and add to sauce.
8. Mix well and serve. Top with crushed red pepper (my favorite) and extra "parmesan" if you like.

pasta, garlic, margarine, extra virgin olive oil, vegetable broth, hearts, capers, lemon, soymilk, oregano, italian seasoning, parmesan cheese, salt, red pepper, extra vegan

Taken from www.food.com/recipe/lemon-artichoke-pasta-376939 (may not work)