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! Delicious, healthy, nut-free and totally vegan. New 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 perineal sunflower, and taste a little like artichoke hearts- earthy, creamy, nutty, subtly sweet. They loooooove 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, 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”. 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!
More recipes you may like:
- Artichoke Soup
- Lemony Artichoke White Bean Dip
- Vegan Cheesy Sprinkle
- 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 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.
- 6–8 ounces dry pasta- tagliatelle, fettuccine, linguine, spaghetti
- 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
- 8 ounces sliced mushrooms- cremini, shiitake, portobellos, chanterelles
- 2 tsp olive oil
- salt & pepper to taste
Creamy Vegan Artichoke Sauce:
- 1 jar or can artichoke hearts in water (10–12 ounces … about 1 ½ cups) 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)
- Garnishes- vegan cheesy sprinkle, or grated Pecorino, or truffle oil ( all optional)
- 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 olive oil, salt and pepper. Place on a parchment-lined baking sheet in the oven and roast for 20 minutes or until tender.
- Bring big pot of generously salted water to a boil (for the pasta). Cook the pasta to al dente.
- 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.
- 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.
- 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. 😉
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