This Creamy Vegan Mushroom Artichoke Pasta with optional roasted sunchokes and the most incredible Artichoke Heart Sauce (use canned or frozen artichoke hearts) can be made in under 30 minutes! It’s delicious, healthy, nut-free, and totally vegan. Video.
This Vegan Mushroom Artichoke Pasta was originally published back in 2015, but I wanted to bring it forward and highlight this tasty vegan pasta recipe. The luscious creamy sauce is made with blending up artichoke hearts and sage, and the whole thing comes together in about 30 minutes. Roasted Sunchokes add another layer of flavor and are being harvested now in the spring, having wintered over.
vegan mushroom artichoke pasta | 60-sec video
Creamy Vegan Artichoke Sauce
The sauce makes use of jarred or frozen artichoke hearts, and can literally be made in 5 minutes flat, simply by blending up the ingredients in a blender.
Artichoke hearts have an inherent richness to them, and when harnessed, delight the palate. When blended or pureed, they turn into the silkiest creamy sauce without butter or cream. It is a vegan sauce we used at our vegetarian restaurant, Mizuna, back in the day. The best part, you probably have the ingredients for the artichoke sauce in your pantry!
What are Sunchokes (Jerusalem Artichokes)
When I first wrote this post, years ago, sunchokes were hard to find. But now thankfully, they seem to be everywhere! Especially at local farmers’ markets.
Sunchokes are a tuber, from a perennial sunflower, and taste like artichoke hearts- earthy, creamy, nutty, and subtly sweet. They love to be paired with mushrooms and that’s why they are perfect in this dish.
Not only are Sunchokes tasty, but they are also highly nutritious! High in vitamins, and minerals – they also contain high amounts of inulin, a healthy prebiotic, that feeds our “good” gut bacteria. A little warning, if not used to inulin, it may cause gas or bloating if consumed too quickly or in large quantities – so maybe not for “date night”.
TIP: Ease into sunchokes, a little at a time. 🙂
If you’ve never tried sunchokes, here’s your chance to give them a shot. (And if you can’t track them down, that’s OK, just use extra mushrooms. ) When roasting, simply give them a good scrub ( no need to peel) and quarter them.
To roast sunchokes, simply toss the sunchokes with olive oil, salt and pepper and roast in a 400 F oven until tender, about 20-25 minutes. They are delicious in bowls and salads too!
Then make the easy creamy vegan Artichoke Sage Sauce. You can use jarred artichoke hearts – either marinated or in water, or use frozen artichoke hearts.
Just blend up the artichoke hearts with the sage, garlic and a bit of water and seasonings until smooth and creamy. It is best to use a high powered blender here, not a food processor.
So easy! You’ll end up with a luscious decadent sauce!
Saute the mushrooms and cook the pasta and then combine it all together!
So easy and simple, and see how decadent this vegan Artichoke sauce is? 
When the sunchokes are done roasting, they will be soft on the inside and crispy on the outside, adding a delicious heartiness to the vegan pasta dish.
Toss the vegan Artichoke sauce with the pasta and cook for just a minute or two, then add the mushrooms and the roasted sunchokes.
Such a delicious combination of flavors! 
Creamy Vegan Mushroom pasta with roasted artichokes….. and the most delicious, luscious artichoke sage sauce!
Keep this vegan or feel free to dust with Parmesan. Or try the Vegan Cheesy Sprinkle! 
Have a beautiful weekend and I hope you love this Vegan Mushroom Pasta as much as we do!
xoxo
More Favorite ARtichoke recipes!
- Grilled Artichokes
- Creamy Artichoke Soup
- Lemony Artichoke White Bean Dip
- Vegan Cheesy Sprinkle
- Baked Rigatoni with Butternut Squash and Kale
- Zesty Vegan Pasta with Cashew Alfredo Sauce
- Tomato Artichoke Soup with Fennel and Tarragon
- Instant Pot Chicken Artichoke Soup with Wild Rice
- Grilled Artichokes & Polenta w/ Blistered Tomatoes
- Artichoke Souffle w/ Goat Cheese and Thyme
Vegan Mushroom Pasta with Roasted Sunchokes
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 3-4 1x
- Category: Main, vegan, vegan main, pasta recipe
- Method: roasted
- Cuisine: Italian
Description
Vegan Mushroom Pasta with roasted sunchokes and a creamy vegan artichoke heart sauce ( use canned or frozen artichoke hearts) that can be made in under 30 minutes! Delicious, healthy, nut-free and totally vegan.
Ingredients
Artichoke Sauce:
- 1 1/2 cups artichoke hearts in water (10-12 ounces) or use frozen
- 3/4 cup water or veggie broth
- 1/4 cup olive oil
- 10 fresh sage leaves (or sub 1/4 cup Italian parsley, or fresh basil)
- 1–2 garlic cloves
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon cracked pepper
- lemon to taste (see notes)
Sunchokes
- 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 dry pasta– tagliatelle, fettuccine, linguine, spaghetti
Sauteed Mushrooms
- 8 ounces sliced mushrooms- cremini, shiitake, portobellos, chanterelles
- 2 tsp olive oil
- salt & pepper to taste
Garnishes– vegan cheesy sprinkle, or grated Pecorino, or truffle oil ( all optional)
Instructions
- Read through the directions, keeping in mind you can do many of these things at the same time.
- Preheat oven to 400.
- 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 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.
- Roast the sunchokes (if using). 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.
- Cook Pasta: Bring a big pot of generously salted water to a boil. Start the pasta and cook to al dente. Drain.
- Saute Mushrooms if using: 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.
- Assemble: 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.
- 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. 😉
Notes
For added depth to the artichoke sauce, add a teaspoon of miso or nutritional yeast- totally optional.
Nutrition
- Serving Size:
- Calories: 437
- Sugar: 8 g
- Sodium: 324.1 mg
- Fat: 17.7 g
- Saturated Fat: 2.5 g
- Carbohydrates: 60.9 g
- Fiber: 6.9 g
- Protein: 10.9 g
- Cholesterol: 0 mg
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Excellent and unique recipe; thanks for sharing! Followed to a T, except having to omit the sunchokes because I didn’t have any. This was a hit with the whole family! Saving this one to my ‘Best Recipes Ever’ bookmark.
Wonderful to hear CJ!
Did not turn out well. I don’t understand why it’s not listed in the instructions how much olive oil, salt, etc to use. It just says a little bit. Not helpful. That just leaves you second guessing. I understand the meausuring amount is listed in the recipe, but not in the instructions for guidance.
Hi Jasmine-sorry about that. I will try to make the directions more clear. Sorry this didnt work for you this time.
This sauce with mushrooms is a treat! I did not expect the texture or the taste. Both fabulous! Made as written with fresh sage and nutritional yeast. Will add miso next time just to boost a bit. Tastes creamy and tasty. Going straight into our ‘Tried and true’ recipe binder. Will be on the look out for sunchokes in the Willamette valley for next time!
Glad to hear you enjoyed Amy! Thanks for taking the time to review.
Delicious! My only changes are due to us not cooking with oil. I use a 1/4 cup diced cooked zucchini in place of the oil in creamy dishes as it mimics the mouthfeel of oil, and I cook mushrooms in a little lemon juice to brown them.
Thanks so much for this recipe.
What great tips! Thanks Jayne, glad it worked out for you.
This was lovely! I roasted the chokes an extra 10 mins which made them slightly sweet and a bit caramelised. For the sauce I used artichokes in oil and substitued the recipe oil with more stock instead and added nutritional yeast. Soo good! Thank you!
oooo… sounds yummy!
Genius! A creamy sauce from artichokes!? It was perfect. I sliced the sun chokes the same size as the mushrooms. Added fresh spinach after the sauce was heated up in the pan at the end. Great recipe. Thanks so much.
So happy you enjoyed!
I am a chef and your recipes are really inspiring, thank you! I am making this for a vegan wedding as the main. It’s 120 people and I am looking for any advice you may have about prepping in advance, then putting together in batches for buffet service?
Yes, you can batch make the sauce, the mushrooms and the pasta (oil it) keep all separate, reheat before the event. You could keep these separate in the buffet line or mix in batches to fit the hotel pan. 🙂
I just made the artichoke sauce part of this with pasta and skipped the baking part. It was DIVINE. I’m about to have another plate as i’m typing this. Thank you for sharing this recipe!
Glad you enjoyed Billy- it’s a tasty vegan sauce!