Vegan Mushroom Pasta with Roasted Sunchokes
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(67)
Ingredients
3 servings
- 1 ½ cups artichoke hearts in water (10-12 ounces) or use frozen
- 3/4 cup water or veggie broth
- ¼ cup olive oil
- 10 fresh sage leaves (or sub 1/4 cup Italian parsley, or fresh basil)
- 1-2 garlic cloves
- ½ teaspoon salt, more to taste
- ½ teaspoon cracked pepper
- lemon to taste (see notes)
- 8 ounces sunchokes (optional- you can leave these out, or sub with more mushrooms, or other roasted veggies)
- 2 teaspoons olive oil
- salt and pepper to taste
- 8 ounces sliced mushrooms- cremini, shiitake, portobellos, chanterelles
- 2 tsp olive oil
- salt & pepper to taste
How would you rate this recipe?
Preparation
Step 1
Read through the directions, keeping in mind you can do many of these things at the same time.
Step 2
Make the Artichoke Sauce
Step 3
drain the artichoke hearts and place them in a blender (don’t use a food processor, it will not get this sauce creamy enough!). Add water, olive oil, herbs, garlic, salt and pepper. Feel free to add a little more water to get the blender going. Blend until creamy and silky smooth. If the sauce seems “stringy” from the artichokes, you need to keep blending on high speed. Taste. You want this slightly salty and tangy. If using frozen artichoke hearts or artichokes packed in water, add a little squeeze of lemon to taste if you like. See notes.
Step 4
Roast the sunchokes (if using)
Step 5
Wash (or scrub if necessary) and pat dry sunchokes. Don’t bother peeling. Quarter them and toss in a bowl with olive oil, to lightly coat and a generous pinch of salt and pepper. Place on a parchment-lined baking sheet in the oven and roast for 20 minutes or until tender.
Step 6
Cook Pasta
Step 7
Bring a big pot of generously salted water to a boil. Start the pasta and cook to al dente. Drain.
Step 8
Saute Mushrooms if using
Step 9
In a large skillet, heat oil over medium heat. Add the mushrooms and season with salt and pepper, and saute until tender and golden, about 12 minutes.
Step 10
Assemble
Step 11
Add the cooked, drained pasta (do not rinse) to the cooked mushrooms in the saute pan. Toss with the artichoke sauce and heat up, gently stirring. Taste for salt, adding more if necessary. Add the roasted sunchokes and toss well.
Step 12
To garnish, you could drizzle a little truffle oil over top and dust some finely grated pecorino or parmesan. Or keep it vegan,with vegan cheesy sprinkle, up to you. Chili flakes are nice too. 😉
Step 13
Save recipe for the next time?
