By Maddie Grimes
Vegan mushroom pasta with roasted sunchokes & artichoke sauce
Updated at: Thu, 17 Aug 2023 12:12:19 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
30
High
Nutrition per serving
Calories474.5 kcal (24%)
Total Fat20.3 g (29%)
Carbs64.1 g (25%)
Sugars8.3 g (9%)
Protein11.9 g (24%)
Sodium1087 mg (54%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
8 ouncesdry pasta
tagliatelle, fettuccine, linguine, spaghetti
8 ouncessunchokes
optional- you can leave these out, or sub with more mushrooms, or other roasted veggies
2 teaspoonsolive oil
salt
pepper
8 ouncessliced mushrooms
cremini, shittake, porto’s, chanterelles
2 tspolive oil
salt
to taste
pepper
to taste
1 jarartichoke hearts
or use frozen
½ cupwater
¼ cupolive oil
10fresh sage leaves
2garlic cloves
½ teaspoonsalt
½ teaspooncracked pepper
lemon
to taste
grated pecorino
gar nish es-, optional
truffle oil
optional
Instructions
Step 1
Preheat oven to 400.
Step 2
Wash (or scrub if necessary) and pat dry sunchokes. Don’t bother peeling. Quarter them and toss in a bowl with olive oil, salt and pepper. Place on a parchment linked baking sheet in the oven and roast for 20 minutes or until tender.
Step 3
Bring big pot of generously salted water to a boil ( for the pasta). Cook the pasta to al dente.
Step 4
While water is boiling, in a large skillet, saute the mushrooms over medium heat in a little olive oil. Season with salt and pepper, set aside.
Step 5
Make the Artichoke Sauce: 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 the water, olive oil, sage, garlic, salt and pepper. Blend until creamy and very very smooth. If sauce seems “stringy” from the aritchokes, you need to keep blending on high speed. Taste. If using frozen artichoke hearts or artichokes packed in water, add a little squeeze of lemon to taste. ( The marinated artichokes in oil, usually have a bit of vinegar or acid already.)
Step 6
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 7
To garnish, you could drizzle a little truffle oil over top and dust some finely grated Parmesan.—or keep it vegan, up to you. Chili flakes are nice too. 😉
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