This rich, decadent-looking Pasta with Creamy (vegan) Artichoke Sauce, Mushrooms and Roasted Sunchokes ( optional) comes together in 25 minutes flat. The “Magic Sauce” can literally be made in 2 minutes flat –simply blend in a blender – it’s rich, creamy and really flavorful while being totally butter and cream free. Completely vegan. It also goes good with pretty much everything. Spooned over chicken or fish, or over mushroom ravioli, cannelloni or lasagna, or stirred into risotto – its uses are endless and it’s one of those sauces that can be made with pantry ingredients. Now I realize fresh artichokes are not in season in the fall, but these are the marinated kind that come in a jar, available year-round.
Sunchokes, if unfamiliar, are first and foremost delicious- nutty and creamy, they taste a bit like artichoke hearts, but are totally unrelated. They are actually a tuber from a type of perennial sunflower. If you’ve never tried them, here’s your chance to give them a shot. (If you can’t track them down, that’s OK, just use extra mushrooms. ) Here are the sunchokes. Give them a good scrub ( no need to peel) and quarter them.
Toss with olive oil, salt and pepper and roast in the oven for a bit.
Then make the easy creamy vegan magic sauce….or Artichoke Sage Sauce.
Just blend up the artichokes with the sage, garlic and a bit of water and seasonings until smooth and creamy. So easy!
Saute the mushrooms, cook the pasta and then combine. See how decadent this sauce is?? And no cream or butter! The sauce is great served over chicken too. When the sunchokes are done, they will be soft on the inside and crispy on the outside. Toss them in with the pasta. Scatter with sage leaves… Leave this vegan or dust with Parmesan. Have a beautiful Thanksgiving weekend ….and be sure to enter to win the gift basket!
- 8 ounces dry pasta- tagliatelle, fettuccine, linguine, spaghetti
- Artichoke Sauce:
- 1 small jar artichoke hearts ( 10-12 ounces ...about 1 ½ cups)
- ½ C water
- ¼ C olive oil
- 10 fresh sage leaves
- 2-3 garlic cloves
- ½ tsp salt
- cracked pepper
- 8 ounces roasted sunchokes ( optional- you can leave these out, or sub with more mushrooms)
- 2 tsp olive oil
- salt pepper
- 8 ounces sliced mushrooms- cremini, shittake, porto's, chanterelles
- 2 tsp olive oil
- salt , pepper
- Garnishes- grated Pecorino, truffle oil ( both optional)
- If roasting sunchokes, Preheat oven to 400.
- Wash (or scrub if necessary) and pat dry sunchokes. Don't bother peeling. Quarter them and toss in a bowl with oil, salt and pepper. Place on a parchment linked baking sheet in the oven and roast for 20 minutes.
- Bring big pot of generously salted water to a boil ( for the pasta). Cook pasta to al dente.
- While water is boiling, In a large skillet, saute mushrooms over medium heat in a little olive oil. Season with salt and pepper.
- Make the Artichoke Sauce: Drain the artichoke hearts ( saving the oil) and place them In a blender ( don't use a food processor). If using artichoke hearts packed in water, drain and discard the water. To the blender add the olive oil ( you can use the oil the artichokes were packed in, or add new olive oil), water, sage, garlic, salt and pepper. Blend until creamy and very very smooth. This is your sauce. Set is aside.
- 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. Add the roasted sunchokes ( optional).
- Note: if your sunchokes are not golden, but they are tender in the middle, quickly broil them for few minutes to give them a bit of color.
- To garnish, you could drizzle a little truffle oil over top and dust some finely grated Parmesan.---or keep it vegan, up to you.