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!

Vegan Mushroom Pasta with roasted sunchokes and a creamy vegan artichoke heart sauce ( use canned or frozen) that can be made in under 30 minutes! Delicious, healthy and totally vegan. #mushroompasta #veganpasta #roastedsunchokes #veganrecipes #plantbased #cleaneating #eatclean #vegan #sunchokerecipes #healthypastarecipes #artichoke #artichokesauce

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!

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. #mushroompasta #veganpasta #roastedsunchokes #veganrecipes #plantbased #cleaneating #eatclean #vegan #sunchokerecipes #healthypastarecipes #artichoke #artichokesauce

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. 🙂

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. #mushroompasta #veganpasta #roastedsunchokes #veganrecipes #plantbased #cleaneating #eatclean #vegan #sunchokerecipes #healthypastarecipes #artichoke #artichokesauce

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.

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. #mushroompasta #veganpasta #roastedsunchokes #veganrecipes #plantbased #cleaneating #eatclean #vegan #sunchokerecipes #healthypastarecipes #artichoke #artichokesauce

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!

 

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. #mushroompasta #veganpasta #roastedsunchokes #veganrecipes #plantbased #cleaneating #eatclean #vegan #sunchokerecipes #healthypastarecipes #artichoke #artichokesauce

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.

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. #mushroompasta #veganpasta #roastedsunchokes #veganrecipes #plantbased #cleaneating #eatclean #vegan #sunchokerecipes #healthypastarecipes #artichoke #artichokesauce

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!

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. #mushroompasta #veganpasta #roastedsunchokes #veganrecipes #plantbased #cleaneating #eatclean #vegan #sunchokerecipes #healthypastarecipes #artichoke #artichokesauce

Saute the mushrooms and cook the pasta and then combine it all together!

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. #mushroompasta #veganpasta #roastedsunchokes #veganrecipes #plantbased #cleaneating #eatclean #vegan #sunchokerecipes #healthypastarecipes #artichoke #artichokesauce

So easy and simple, and see how decadent this vegan Artichoke sauce is?   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. #mushroompasta #veganpasta #roastedsunchokes #veganrecipes #plantbased #cleaneating #eatclean #vegan #sunchokerecipes #healthypastarecipes #artichoke #artichokesauce

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.

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. #mushroompasta #veganpasta #roastedsunchokes #veganrecipes #plantbased #cleaneating #eatclean #vegan #sunchokerecipes #healthypastarecipes #artichoke #artichokesauce

Toss the vegan Artichoke sauce with the pasta and cook for just a minute or two, then add the mushrooms and the roasted sunchokes.
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. #mushroompasta #veganpasta #roastedsunchokes #veganrecipes #plantbased #cleaneating #eatclean #vegan #sunchokerecipes #healthypastarecipes #artichoke #artichokesauce

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. #mushroompasta #veganpasta #roastedsunchokes #veganrecipes #plantbased #cleaneating #eatclean #vegan #sunchokerecipes #healthypastarecipes #artichoke #artichokesauce

Such a delicious combination of flavors!   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. #mushroompasta #veganpasta #roastedsunchokes #veganrecipes #plantbased #cleaneating #eatclean #vegan #sunchokerecipes #healthypastarecipes #artichoke #artichokesauce Creamy Vegan Mushroom pasta with roasted artichokes….. and the most delicious, luscious artichoke sage sauce!
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. #mushroompasta #veganpasta #roastedsunchokes #veganrecipes #plantbased #cleaneating #eatclean #vegan #sunchokerecipes #healthypastarecipes #artichoke #artichokesauce

Keep this vegan or feel free to dust with Parmesan. Or try the Vegan Cheesy Sprinkle! 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. #mushroompasta #veganpasta #roastedsunchokes #veganrecipes #plantbased #cleaneating #eatclean #vegan #sunchokerecipes #healthypastarecipes #artichoke #artichokesauce

Have a beautiful weekend and I hope you love this Vegan Mushroom Pasta as much as we do!

xoxo

More recipes you may like: 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Mushroom Pasta with Roasted Sunchokes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 63 reviews
  • Author: Sylvia Fountaine
  • 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

Units Scale
  • 68 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 (1012 ounces … about 1 1/2 cups) 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)
  • 12 garlic cloves
  • 1/2 teaspoon salt, more to taste
  • 1/2 teaspoon cracked pepper
  • lemon to taste (see notes)
  • Garnishes- vegan cheesy sprinkle, or grated Pecorino, or truffle oil ( all optional)

Instructions

  1.  Preheat oven to 400.
  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-lined baking sheet in the oven and roast for 20 minutes or until tender.
  3. Bring big pot of generously salted water to a boil (for the pasta). Cook the pasta to al dente.
  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.
  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 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.
  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.
  7. 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

 

p

Share this with the world!

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. I made this for some of my friends and they loved it! I left out the sunchokes and pasta because I am not familiar with sunchokes and the pasta has egg in it. Instead I added two bags of Boil in Bag Quinoa and used the water from microwaving the quinoa in the Artichoke sauce… I forgot to measure out how much water I used. I also added black beans after rinsing them and cooking them with Paprika and Cumin. I added those spices to the quinoa as well with a touch of salt. All in all it turned out great! I will be making this again because it was super easy.






  2. I’m not vegan and I do not normally eat like this. But this recipe definitely showed me that being vegan one to two days per week wouldn’t be so bad. Very flavorful! My only issue with this recipe was that I used canned artichoke hearts, and my sauce was still a bit stringy, which I did not really enjoy (texture). What can I do to get rid of the strings?






    1. By the way, I roasted my mushrooms on 450 in the oven prior to sauteing, and I used Unsweetened soy milk instead of water for my sauce. I also used 6 sage leaves instead of 10, and that was plenty enough for me!!!

    2. Hi Brandy- If it was stringy, it was probably your blender. They do go away with longer blending or a high-powered blender.

  3. Only made one substitution, which was for more mushrooms in lieu of not having sunchokes.

    This was an incredibly easy, delicious recipe! I can’t believe how little time, effort and dirty dishes went into making this dish, with such amazing results!






  4. I added zucchini and spinach because I had them on hand and didn’t have sun chokes. Turned out SO good! I am new to vegan cooking so was happy to enjoy this so much. Recipes like this will keep me on track.

  5. Used spinach fettuccine to add a layer of complexity as I couldn’t source sunchokes. The artichoke source is absolutely amazing. Thank you, another bankable recipe for our family meal rotation.






  6. Being a new vegan, day 1 and still in research mode.
    I will try this next week, sounds delicious, maybe an added touch of fired sage leaves instead of pecorino.
    I wonder what other vegies would make delicious creamy sauces.
    Thanks for the information

  7. This meal was gourmet dinner party good, and it was a great meal prep recipe, as well. Made the sauce and ‘chokes in advance. Reheated the sun chokes and sautéed the shrooms while the pasta was cooking and -bam – gourmet dinner on a Monday night. Thanks for this genius recipe!






  8. Another excellent meal. I could not find sunchokes so I substituted roasted asparagus and jicama for crunch. I am looking forward to leftovers.

  9. Just made this tonight and it was pretty impressive! I didn’t have sunchokes, but I did sauté some fresh kale in with the mushrooms and it added a perfect crunch. Also sprinkled some nutritional yeast on top. Delicious! I love how easy the sauce was too. I served this over homemade vegan pappardelle and it was a hit. I’ll definitely be adding this to my recipe book. Thanks for creating Earth-friendly recipes!






  10. Just made this tonight and it was pretty impressive! I didn’t have sunchokes, but I did sauté some fresh kale in with the mushrooms and it added a perfect crunch. Also sprinkled some nutritional yeast on top. Delicious! I love how easy the sauce was too. I’ll definitely be adding this to my recipe book. Thanks for creating Earth-friendly recipes!






  11. We LOVE this recipe!!! I have not had luck finding sunchokes, so I always use steamed asparagus instead. A filling, flavorful, luscious dinner!






  12. Delicious and really easy! The idea of using artichoke hearts as a sauce is brilliant (I used the marinated ones to amp up the flavour and used a few tbsp of the vinegar marinade for water). I sub’ed rosemary for sage and even used up a batch of dried out shitakes from the back of the fridge (reconstituted in hot water—isn’t it awesome that stored in paper they dry out rather tahn go mouldy!) for a deeply satisfying pantry supper. Proof that vegan can be tasty! thx






  13. This is delicious! My son, who loves to cook, makes mushrooms with cream sauce alot. I showed him this recipe. He was a little hesitant but we cooked it. So much better than the cream sauce. So much more flavorful. We did add a little rosemary & basil along with the sage. A new regular at our house. Thanks so much!






  14. Brilliant recipe—love the artichoke sauce concept—wow! Thank you. Sub roasted celeriac because that’s what I had, but will certainly try with sunchiokes when thet are in season up here in the frozen North. Cheers!

  15. Delicious! First time hearing about sun chokes, and was pleasantly surprised by their taste. Will add this to our dinner rotation for sure!






  16. This is SO good! Sometimes we just make the artichoke sauce for a really quick dinner. On the weekend, we add the sun chokes and mushrooms, which bring it to a whole new level. Super!






    1. Hi there! I don’t have fresh herbs handy. Would tried sage work well in this? Or is it a hard no recipe? 😉 Thanks in advance!






  17. The whole family loved it! Because my daughter doesn’t like mushrooms I added some white butter beans to the artichoke purée (when heating). I also added a splash of vegetable broth. I must admit I used a food processor bc my blender was broken. The purée doesn’t becomes super smooth but lovely nonetheless. Love from Amsterdam, Paula






    1. Hi Paula, thanks for the comment and rating. Im so glad you enjoyed this…and glad it worked OK in the food processor. 🙂

  18. Hi. My young son, who is an avid gardener, grew sunchokes this year. When we dug them up we simply couldn’t believe how many he had grown – 5 bucket fulls! Needless to say, we have a glut and I was looking for a delicious recipe to cook with them. We tried this for the first time tonight – I cooked it exactly as per the recipe, and my husband and I agree that it is absolutely delicious. I will definitely be cooking it again. Many thanks!






    1. I love it! How lucky are you!! Try making the Sunchoke Soup sometime! Or this Sunchoke Bowl!

  19. Hi Sylvia,
    I love mushrooms and always have them on hand. I saw this recipe and ran out and bought a jar of artichokes. My wife and I had some company over and I whipped up this recipe in 45 minutes(ground lamb instead of sunchokes). Everyone loved it. They think I’m a great chef. I did not tell them how easy it was. Thank you very much. I will definitely be keeping a couple of jars of artichokes in the pantry.

  20. I had sunchokes for the first time recently and loved them. I only ate them as a soup, so thank you for the new idea, I would love to try them like this as well.

Our Latest Recipes