20 Creamy Hearts of Palm Pasta Recipes Delicious

Craving a creamy, dreamy pasta dish that’s both indulgent and effortless? Hearts of palm pasta is here to save your weeknight dinners! Whether you’re after a light spring meal or cozy comfort food, these 20 luscious recipes—from garlicky Alfredo to zesty lemon basil—prove that plant-based can be just as rich and satisfying. Get ready to twirl your fork into something seriously delicious!

Creamy Hearts of Palm Alfredo Pasta

This luscious, plant-based pasta swaps in tender hearts of palm for a briny twist on classic Alfredo—no one will miss the dairy!

Ingredients:

• 8 oz fettuccine pasta
• 1 (14 oz) can hearts of palm, drained and sliced into thin rounds
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup unsweetened almond milk (or oat milk)
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium. Add garlic and sauté for 1 minute until fragrant. Stir in hearts of palm and cook for 3 minutes to lightly brown.
3. Pour in almond milk, nutritional yeast, lemon juice, salt, and pepper. Simmer for 5 minutes, stirring frequently, until slightly thickened.
4. Add cooked pasta and toss to coat, adding reserved pasta water 2 tbsp at a time if needed to loosen the sauce. Fold in parsley.

The hearts of palm add a delicate, artichoke-like flavor and meaty texture that makes this Alfredo feel indulgent yet light.

Tip: For extra richness, blend half the hearts of palm with the sauce before adding the pasta.

Spicy Hearts of Palm Pasta with Garlic and Chili

This vibrant, plant-based pasta dish packs a punch with garlicky heat and tender hearts of palm—perfect for a quick weeknight dinner with a kick.

Ingredients:

• 8 oz linguine or spaghetti
• 2 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1 (14 oz) can hearts of palm, drained and sliced into ½-inch rounds
• ½ tsp red chili flakes (or 1 tsp for extra heat)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley
• 2 tbsp lemon juice
• ¼ cup grated vegan parmesan (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-low. Add garlic and cook for 1 minute until fragrant but not browned. Stir in hearts of palm, chili flakes, salt, and black pepper. Sauté for 3–4 minutes until lightly golden.
3. Add cooked pasta to the skillet with ¼ cup reserved pasta water, tossing to coat. Stir in parsley and lemon juice, adding more pasta water if needed to loosen the sauce.
4. Serve immediately, topped with vegan parmesan if using.

The hearts of palm mimic the texture of scallops, making this dish feel luxuriously creamy without any dairy—while the chili and lemon keep it bright and bold.

Tip: For extra richness, swirl in 1 tbsp vegan butter with the pasta water in step 3.

Hearts of Palm Carbonara with Pancetta

This creamy, veggie-packed twist on carbonara swaps traditional pasta for tender hearts of palm, delivering a lighter yet equally indulgent dish.

Ingredients

• 14 oz can hearts of palm, drained and sliced into thin strips
• 4 oz pancetta, diced
• 2 large eggs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil

Instructions

1. In a bowl, whisk together the eggs, 1/2 cup Parmesan, 1/4 tsp black pepper, and 1/4 tsp salt. Set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium. Add pancetta and cook for 5 minutes until crispy. Stir in garlic and cook for 30 seconds until fragrant.
3. Add hearts of palm to the skillet and toss for 2 minutes to warm through. Remove from heat.
4. Quickly pour the egg mixture into the skillet, stirring constantly for 1–2 minutes until the sauce thickens (do not scramble).
5. Garnish with parsley and extra Parmesan before serving.

The hearts of palm mimic al dente pasta while soaking up the rich, silky sauce—perfect for impressing carb-conscious guests.

Tip: For extra creaminess, temper the eggs by slowly adding a spoonful of the hot pancetta fat before mixing into the skillet.

Lemon Butter Hearts of Palm Pasta

This bright, creamy pasta swaps in tender hearts of palm for a veggie-packed twist that feels indulgent yet light—perfect for weeknights when you crave something special.

Ingredients:

• 8 oz linguine or spaghetti
• 1 (14 oz) can hearts of palm, drained and sliced into ½-inch rounds
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• ¼ tsp red pepper flakes
• ½ cup heavy cream
• Zest and juice of 1 lemon (about 2 tbsp juice)
• ½ tsp salt
• ¼ cup grated Parmesan cheese, plus extra for serving
• ¼ cup chopped fresh parsley

Instructions:

1. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
2. Meanwhile, melt 3 tbsp butter in a large skillet over medium heat. Add minced garlic and ¼ tsp red pepper flakes; sauté for 1 minute until fragrant.
3. Add hearts of palm and cook for 3 minutes, stirring occasionally. Pour in ½ cup heavy cream, 2 tbsp lemon juice, and ½ tsp salt; simmer for 2 minutes until slightly thickened.
4. Toss drained pasta into the skillet with ¼ cup Parmesan and ¼ cup reserved pasta water, stirring until creamy. Add more pasta water if needed.
5. Remove from heat and stir in lemon zest and chopped parsley. Serve with extra Parmesan.

The hearts of palm mimic the texture of scallops, soaking up the lemony butter sauce for a dish that’s surprisingly luxurious yet ready in 20 minutes.

Tip: For extra richness, swap half the cream with mascarpone cheese.

Cajun Hearts of Palm Pasta with Shrimp

This creamy, spicy pasta swaps traditional noodles for tender hearts of palm, making it a lighter but just-as-satisfying twist on Cajun flavors.

Ingredients:

• 14 oz hearts of palm, drained and sliced into thin “noodles”
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil, divided
• 1 red bell pepper, thinly sliced
• 3 garlic cloves, minced
• 1 cup heavy cream
• 2 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup chopped parsley
• Juice of 1/2 lemon

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add shrimp and sprinkle with 1 tsp Cajun seasoning and 1/4 tsp salt. Cook 2 minutes per side until pink, then transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp olive oil. Add bell pepper and cook 3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
3. Pour in heavy cream, 1 tsp Cajun seasoning, smoked paprika, red pepper flakes, and remaining 1/4 tsp salt. Simmer 2 minutes until slightly thickened.
4. Add hearts of palm “noodles” and toss to coat. Cook 2 minutes to warm through, then stir in shrimp, parsley, and lemon juice.

The hearts of palm stay perfectly al dente while soaking up the smoky-spicy sauce—no one will miss the carbs!

Tip: For extra richness, stir in 2 tbsp grated Parmesan just before serving.

Hearts of Palm Pasta Primavera

This light and vibrant dish swaps traditional pasta for tender hearts of palm, making it a fresh, low-carb twist on a classic primavera.

Ingredients:

• 2 (14-oz) cans hearts of palm, drained and sliced into thin noodles
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1/2 cup sliced bell peppers (any color)
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
2. Add cherry tomatoes, broccoli, and bell peppers. Cook for 5–6 minutes, stirring occasionally, until veggies are tender-crisp.
3. Push veggies to one side of the skillet and add remaining 1 tbsp olive oil. Add hearts of palm noodles and sauté for 2–3 minutes until heated through.
4. Sprinkle with red pepper flakes, salt, and black pepper, tossing to combine. Remove from heat and stir in Parmesan cheese and basil.

The hearts of palm mimic al dente pasta perfectly, while the bright veggies and Parmesan add layers of texture and umami. Tip: For extra richness, drizzle with a touch of lemon juice or a sprinkle of nutritional yeast before serving.

Pesto Hearts of Palm Pasta with Basil

This vibrant, veggie-packed pasta swaps traditional noodles for tender hearts of palm, tossed in a bright basil pesto for a fresh, satisfying twist.

Ingredients:

• 2 (14 oz) cans hearts of palm, drained and sliced into thin “noodles”
• 1/2 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 garlic clove, minced
• 1/4 cup extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cherry tomatoes, halved (optional garnish)

Instructions:

1. In a food processor, combine basil, Parmesan, pine nuts, garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil until smooth.
2. In a large bowl, gently toss hearts of palm “noodles” with the pesto until evenly coated. Let sit for 5 minutes to soften slightly.
3. Divide into bowls and top with cherry tomatoes (if using). Serve immediately.

The hearts of palm mimic al dente pasta perfectly, while the herbaceous pesto adds a punch of freshness—no cooking required!

Tip: For extra richness, stir in a spoonful of mascarpone or Greek yogurt to the pesto.

Hearts of Palm Pasta with Sun-Dried Tomatoes

This light yet satisfying pasta swaps traditional noodles for tender hearts of palm, tossed with garlicky sun-dried tomatoes and a bright lemon finish—perfect for a quick, veggie-packed meal.

Ingredients:

• 2 (14-oz) cans hearts of palm, drained and sliced into thin noodles
• 1/3 cup sun-dried tomatoes (packed in oil), thinly sliced
• 3 tbsp olive oil (use oil from the sun-dried tomato jar if possible)
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
2. Add sliced sun-dried tomatoes and hearts of palm noodles; cook for 3–4 minutes, stirring gently, until heated through.
3. Season with salt, black pepper, and lemon juice; toss to combine. Remove from heat and stir in fresh basil.
4. Serve immediately, topped with Parmesan if desired.

The hearts of palm mimic al dente pasta beautifully, while the sun-dried tomatoes add a sweet, chewy contrast—no boiling required!

Tip: For extra richness, drizzle with a bit of reserved sun-dried tomato oil just before serving.

Garlic Parmesan Hearts of Palm Pasta

This creamy, garlicky pasta with tender hearts of palm is a veggie-packed twist on classic Alfredo—ready in just 20 minutes!

Ingredients

• 8 oz fettuccine or linguine
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 (14 oz) can hearts of palm, drained and sliced into ½-inch rounds
• ½ tsp red pepper flakes
• ½ cup heavy cream
• ½ cup grated Parmesan cheese, plus extra for serving
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Cook pasta according to package directions. Reserve ½ cup pasta water before draining.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
3. Add hearts of palm and cook 3 minutes, stirring occasionally, until lightly golden.
4. Reduce heat to low. Pour in heavy cream, Parmesan, salt, and black pepper. Stir until cheese melts, about 2 minutes.
5. Toss drained pasta with sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen.
6. Garnish with parsley and extra Parmesan before serving.

The hearts of palm add a delicate, artichoke-like texture that pairs perfectly with the rich garlic Parmesan sauce—no one will guess it’s pantry-friendly!

Tip: For extra depth, add a squeeze of lemon juice with the cream.

Hearts of Palm Pasta with Spinach and Feta

This light yet satisfying dish swaps traditional pasta for tender hearts of palm, tossed with garlicky spinach and tangy feta for a quick, veggie-packed meal.

Ingredients:

• 2 (14-oz) cans hearts of palm, drained and sliced into thin noodles
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 4 cups fresh baby spinach
• 1/2 cup crumbled feta cheese
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
2. Add hearts of palm noodles and cook for 3–4 minutes, stirring occasionally, until lightly softened.
3. Stir in spinach, salt, and black pepper; cook for 2 minutes until wilted.
4. Remove from heat and toss with lemon juice and feta cheese.

The briny feta and bright lemon balance the mild hearts of palm perfectly, while the red pepper flakes add just the right kick. Tip: For extra creaminess, stir in a splash of pasta water or a dollop of Greek yogurt before serving.

Truffle Hearts of Palm Pasta with Mushrooms

This creamy, earthy pasta dish feels indulgent but comes together in under 30 minutes—thanks to hearts of palm’s tender texture and a generous drizzle of truffle oil.

• 8 oz linguine or fettuccine
• 2 tbsp olive oil
• 8 oz cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1 (14-oz) can hearts of palm, drained and sliced into ½-inch rounds
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 tbsp truffle oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

1. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high. Add mushrooms and cook for 5–6 minutes until golden. Stir in garlic and cook for 30 seconds until fragrant.
3. Add hearts of palm, heavy cream, Parmesan, truffle oil, salt, and black pepper. Simmer for 3–4 minutes, stirring frequently, until slightly thickened.
4. Toss in cooked pasta, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce. Garnish with parsley before serving.

The hearts of palm mimic the bite of tender scallops, while truffle oil and mushrooms add a luxurious depth—perfect for impressing dinner guests without the fuss.

Tip: For extra richness, stir in a pat of butter with the cream.

Hearts of Palm Pasta in Vodka Sauce

This creamy, tangy vodka sauce pairs perfectly with tender hearts of palm pasta for a light yet indulgent twist on a classic.

Ingredients:

• 2 (14-oz) cans hearts of palm, drained and sliced into thin noodles
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup vodka
• 1 (15-oz) can tomato sauce
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, torn (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
2. Pour in vodka and simmer for 2 minutes to cook off the alcohol. Stir in tomato sauce and bring to a gentle simmer.
3. Reduce heat to low, then stir in heavy cream, Parmesan, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until slightly thickened.
4. Add hearts of palm noodles and toss gently to coat. Cook for 2–3 minutes just to warm through.
5. Garnish with fresh basil and extra Parmesan before serving.

The hearts of palm stay pleasantly firm, mimicking al dente pasta while keeping this dish gluten-free and veggie-packed.

Tip: For extra richness, stir in a tablespoon of butter at the end with the Parmesan.

Roasted Red Pepper Hearts of Palm Pasta

This creamy, plant-based pasta is a dreamy weeknight dinner—packed with smoky-sweet roasted peppers and tender hearts of palm for a luxe texture.

Ingredients:

• 8 oz dried linguine (or pasta of choice)
• 1 (12 oz) jar roasted red peppers, drained
• 1 (14 oz) can hearts of palm, drained and sliced into rings
• 3 cloves garlic, minced
• 1/2 cup heavy cream (or coconut cream for vegan)
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup fresh basil, chopped

Instructions:

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, blend roasted red peppers until smooth.
3. Heat olive oil in a large skillet over medium. Add garlic, smoked paprika, and red pepper flakes; sauté 1 minute until fragrant.
4. Pour in blended peppers, heavy cream, and salt. Simmer 3–4 minutes, stirring often, until slightly thickened.
5. Add hearts of palm and cooked pasta; toss to coat. Thin with reserved pasta water if needed.
6. Stir in fresh basil and serve warm.

The blended peppers create a velvety sauce that clings to every noodle, while hearts of palm add a surprising, delicate bite. Tip: For extra richness, sprinkle with vegan parmesan or toasted breadcrumbs right before serving.

Hearts of Palm Pasta with Artichokes and Olives

This light yet satisfying dish swaps traditional pasta for tender hearts of palm, tossed with briny olives and artichokes for a Mediterranean-inspired meal in minutes.

Ingredients:

• 2 (14 oz) cans hearts of palm, drained and sliced into thin noodles
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1/2 cup pitted Kalamata olives, halved
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/2 tsp red pepper flakes; sauté for 1 minute until fragrant.
2. Add hearts of palm noodles and 1/2 tsp salt; cook for 3 minutes, stirring gently to avoid breaking them.
3. Stir in artichokes and olives, cooking for another 2 minutes until warmed through. Season with 1/4 tsp black pepper.
4. Remove from heat and toss with 1/4 cup chopped parsley. Sprinkle with Parmesan if desired.

The hearts of palm mimic al dente pasta beautifully, while the olives and artichokes add pops of tangy flavor in every bite.

Tip: For extra richness, drizzle with a squeeze of lemon or a spoonful of pesto before serving.

Creamy Hearts of Palm Pasta with Broccoli

This vegan pasta dish is luxuriously creamy, packed with tender broccoli, and has a surprisingly rich texture thanks to blended hearts of palm—no cashews required!

Ingredients:

• 8 oz pasta (fusilli or penne)
• 2 cups broccoli florets
• 1 (14 oz) can hearts of palm, drained
• 3 cloves garlic, minced
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• Red pepper flakes (optional, for garnish)

Instructions:

1. Cook pasta according to package instructions. In the last 2 minutes, add broccoli to the boiling water. Drain and set aside.
2. In a blender, combine hearts of palm, almond milk, nutritional yeast, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth.
3. Heat 2 tbsp olive oil in a large skillet over medium. Add minced garlic and sauté for 30 seconds until fragrant.
4. Pour the blended sauce into the skillet, stirring for 2–3 minutes until warmed through. Toss with pasta and broccoli until evenly coated.
5. Serve immediately, garnished with red pepper flakes if desired.

The blended hearts of palm create a velvety sauce that clings perfectly to every noodle, while the lemon adds a bright contrast to the richness. Tip: For extra depth, add 1 tsp miso paste to the blender—it amps up the umami without overpowering the dish.

Hearts of Palm Pasta with Lemon Zest and Capers

This bright and briny hearts of palm pasta feels fancy but comes together in just 15 minutes—perfect for a light yet satisfying weeknight dinner.

• 1 (14 oz) can hearts of palm, drained and sliced into thin noodles
• 3 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 2 tbsp capers, drained
• 1 tsp lemon zest
• 2 tbsp fresh parsley, chopped
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Heat olive oil in a large skillet over medium-low. Add garlic and cook for 1 minute until fragrant but not browned.
2. Add hearts of palm noodles, capers, lemon zest, red pepper flakes, salt, and black pepper. Toss gently and cook for 3–4 minutes until warmed through.
3. Remove from heat and stir in parsley. Taste and adjust salt if needed.

The tender, artichoke-like texture of hearts of palm soaks up the zesty garlic sauce beautifully, while capers add pops of salty tang. Tip: For extra richness, finish with a sprinkle of grated Parmesan or a drizzle of browned butter.

Spicy Arrabbiata Hearts of Palm Pasta

This fiery, plant-based twist on classic arrabbiata swaps in tender hearts of palm for a briny bite that balances the heat perfectly.

Ingredients:

• 8 oz linguine or spaghetti
• 1 (14 oz) can hearts of palm, drained and sliced into ½-inch rings
• 3 tbsp olive oil
• 4 garlic cloves, minced
• ½ tsp crushed red pepper flakes (or 1 tsp for extra heat)
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp kosher salt
• ¼ cup fresh basil, thinly sliced
• Grated Parmesan (optional, for serving)

Instructions:

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve ½ cup pasta water, then drain.
2. Meanwhile, heat 3 tbsp olive oil in a large skillet over medium. Add hearts of palm and cook 3 minutes until lightly golden. Stir in 4 minced garlic cloves and ½ tsp red pepper flakes; cook 1 minute until fragrant.
3. Pour in crushed tomatoes, 1 tsp sugar, and 1 tsp salt. Simmer 10 minutes, stirring occasionally, until slightly thickened.
4. Toss cooked pasta with sauce, adding reserved pasta water 2 tbsp at a time if needed. Fold in ¼ cup basil.
5. Serve with extra basil and Parmesan if desired.

The hearts of palm add a surprising meatiness to this dish, while their mild tang tames the spicy tomato sauce. Tip: For a creamier texture, mash a few heart of palm pieces into the sauce as it simmers.

Hearts of Palm Pasta with Roasted Garlic and Herbs

This light yet satisfying pasta swaps traditional noodles for tender hearts of palm, tossed with rich roasted garlic and fresh herbs for a dish that feels indulgent but comes together in minutes.

Ingredients

• 2 (14-oz) cans hearts of palm, drained and sliced into thin noodles
• 1/4 cup olive oil
• 6 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh basil
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Heat olive oil in a large skillet over medium-low heat. Add minced garlic and red pepper flakes; cook for 3–4 minutes, stirring often, until garlic is golden and fragrant (don’t let it burn).
2. Add hearts of palm noodles and salt to the skillet. Toss gently and cook for 2–3 minutes just to warm through.
3. Remove from heat and stir in parsley, basil, and lemon juice. Taste and adjust salt if needed.
4. Serve immediately, topped with Parmesan if using.

The magic here? Hearts of palm mimic al dente pasta but with a subtle briny sweetness that pairs perfectly with the caramelized garlic. No boiling water required!

Tip: For extra depth, roast a whole head of garlic (drizzled with oil, wrapped in foil, baked at 400°F for 40 minutes) and mash 3–4 cloves into the oil instead of fresh garlic.

Creamy Hearts of Palm Pasta with Pumpkin Sauce

This dreamy, dairy-free pasta swaps traditional cream for a luscious pumpkin sauce, with hearts of palm adding a delicate seafood-like texture.

Ingredients

• 8 oz linguine or fettuccine
• 1 (14 oz) can hearts of palm, drained and sliced into ½-inch rounds
• 1 cup canned pumpkin puree
• ¾ cup full-fat coconut milk
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp maple syrup
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped parsley (for garnish)

Instructions

1. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain.
2. Heat 2 tbsp olive oil in a skillet over medium. Add 3 minced garlic cloves and sauté 30 seconds until fragrant. Stir in 1 cup pumpkin puree, ¾ cup coconut milk, 1 tsp maple syrup, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Simmer 3 minutes, stirring constantly.
3. Add hearts of palm and cooked pasta to the skillet. Toss with tongs, adding reserved pasta water 1 tbsp at a time until sauce coats noodles.
4. Garnish with ¼ cup chopped parsley before serving.

The hearts of palm mimic tender scallops, while the pumpkin sauce delivers a subtly sweet, smoky depth—no one will guess it’s vegan!

Tip: For extra richness, stir in 1 tbsp nutritional yeast with the sauce.

Hearts of Palm Pasta with Crispy Sage and Brown Butter

This elegant yet easy dish swaps traditional pasta for tender hearts of palm, tossed in nutty brown butter and topped with crispy sage for a restaurant-worthy bite.

Ingredients:

• 2 (14-oz) cans hearts of palm, drained and sliced into thin noodles
• 4 tbsp unsalted butter
• 12 fresh sage leaves
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions:

1. In a large skillet, melt butter over medium heat. Cook for 3–4 minutes, swirling occasionally, until golden-brown and nutty-smelling. Add sage leaves and fry for 30 seconds until crisp. Transfer sage to a paper towel-lined plate.
2. Reduce heat to medium-low. Add garlic, salt, black pepper, and red pepper flakes to the brown butter. Cook for 30 seconds until fragrant.
3. Add hearts of palm noodles and toss gently to coat. Cook for 2 minutes just to warm through. Remove from heat and stir in lemon juice.
4. Divide into bowls, top with crispy sage and Parmesan. The magic here? The buttery, slightly sweet hearts of palm mimic al dente pasta—but with zero boiling required.

Tip: For extra richness, reserve 2 tbsp pasta water (if using regular noodles) or a splash of the hearts of palm brine to loosen the sauce.

Conclusion

With so many luscious ways to enjoy hearts of palm pasta, this roundup is your ticket to creamy, dreamy meals! Whether you’re craving comfort or something fresh, there’s a recipe here for you. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the pasta love by pinning it for later—happy cooking!