Italian cooking is all about creamy, velvety sauces that can be easily lightened by non traditional creamy coconut milk instead of cooking cream.
Replacing the heavy dairy cream with a can of rich coconut milk is an adaptation—it creates a velvety, plant-based sauce with a subtle, tropical sweetness that pairs surprisingly well with the earthy, briny depth of the artichoke hearts.
Using canned artichokes instead of those packed in oil also keeps the dish feeling clean, light, and wonderfully fresh. Traditional Pecorino Romano often relies on animal rennet, but sourcing a certified vegetarian Italian Pecorino—crafted using microbial or plant-based enzymes—ensures you retain that authentic, sharp, and salty Italian depth whilst adhering perfectly to your principles.
Tagliatelle with Artichokes & Coconut Cream
Serves: 4
Preparation: 5–10 minutes
Cooking time: 10 minutes
The Ingredients
* Dried Pappardelle or Tagliatelle: 400g
* Artichoke Hearts: 1 can, drained and thinly sliced
* Garlic Cloves: 2, peeled and finely chopped
* Butter: 25g
* Fresh Parsley: 45ml (3 tbsp), chopped
* Creamy & Rich Coconut Milk: 1 full-fat can (approx. 400ml)
* Vegetarian Italian Pecorino Cheese: 90ml (6 tbsp), freshly grated
* Seasoning: Sea salt and freshly ground black pepper
The Methodology
* The Pasta: Cook the pappardelle in a large pan of boiling salted water until al dente, according to the packet instructions.
* The Sauté: Melt the butter in a large frying pan over gentle heat. Add the finely chopped garlic and cook for about 3 minutes to soften, taking care not to let it brown.
* The Emulsion: Stir in the drained, sliced artichoke hearts and 2 tablespoons of the chopped parsley. Cook for 2 minutes, then pour in the coconut milk. Bring to a gentle simmer so the liquid coats the back of a spoon.
* The Seasoning: Stir in the grated vegetarian Pecorino cheese and cook for a further minute until melted and smooth. Season generously with salt and pepper to taste.
* Assembly: Drain the pasta thoroughly in a colander, toss well into the warm coconut sauce, and serve immediately, sprinkled with the remaining fresh parsley.
