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

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Vegan Mushroom Pasta with Roasted Sunchokes

  • 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

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 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)
  • 12 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)

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

Keywords: roasted sunchokes, sunchoke pasta recipes, mushroom pasta recipes, vegan pasta, vegan pasta recipes, vegan mushroom pasta, artichoke sauce, vegan artichoke sauce, vegan pasta sauce, Jerusalem artichoke recipes,

 

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Hi, I'm Sylvia!

PNW Chef & 2018 Saveur Blog Awards Finalist! Welcome to FEASTING AT HOME where you’ll find hundreds of delicious, healthy, VEGGIE-powered recipes with tips and tricks from a chef’s home kitchen. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Join us!

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Comments

  1. So good! We didn’t have sunchokes available and just used extra mushrooms. Next time I’ll put a touch more lemon on the sauce. Will definitely make again!

  2. Super yummy! I added red pepper powder and nutritional yeast to the sauce so it didn’t end up green but still delicious. I couldn’t find sunchokes so I baked some cauliflower and peppers and threw those in. Thank you!! Will definitely make this again

  3. My 6 year old picker eater who hates mushrooms gives this 1K stars!

    I have been cooking (your) vegan dishes and a non vegan for my family. I always give my son a bite to see if it’s something he enjoys. Definitely a effortless winner!

    My only question is in creating the sauce, I can never get a “creamy” finish product. I am using a smaller ninja blender. I only blend for 30/45 secs. Should I be blending longer?

    1. What type of artichoke hearts are you using? If they are packed in water, adding a little olive oil will get them nice and creamy.

  4. I couldn’t find sunchokes but I made the recipe without and it was still amazing! Comes together very quickly which is the best part. The artichoke sauce was so good that I didn’t miss the usual cream found in a typical Alfredo sauce. I will definitely make this again and again.

  5. I only made the artichoke sauce, to put on salmon. It was phenomenal. I’m so excited, trying to think of more and more and more places I can use this artichoke sauce. I bet it’s delicious with a spoon.

  6. i sauted the mushrooms adding spinach and garlic! added nutritional yeast to the pasta and it all came togheter so perfectly!! i loved this one so much, will do it again for sure

  7. This is the second recipe pasta I’ve made from Sylvia -8th overall- and honestly, it’s incredible. While there are many talented bloggers out there, Sylvia has become my go-to source of dinners. The sheer richness of this pasta, the flavour…It’s downright luxurious. My omnivore partner has officially declared Sylvia a freaking queen. And I cannot disagree one bit.

  8. I’ve had a can of artichoke hearts sitting in the cabinet for ages and this was a great use for them! I didn’t have sunchockes or fresh sage, but I sautéed chard with the mushrooms and used ground sage in the sauce and it worked out. Your recipes are great!

  9. I’m rating before I’ve eaten this amazing recipe. Looks incredible and can’t wait to get started

  10. I made this for my step-daughter who has become vegan to help treat an illness. She loved it!! Said it was the best things she’d had. Thank you.

  11. This was so good! I was fortunate enough to be able to find all of the ingredients listed at my local grocery store, and so made it as written. I was delighted at how easy and quick it was to make too – thank you for this and all of your awesome recipes, Sylvia! In the past, I have wanted to and made small attempts to move toward a vegan diet but really didn’t know where to begin…I have to say that because of your recipes, I surprisingly don’t even miss meat/meat products anymore! I’ve shed a couple of pounds and feel much healthier, overall. You and your blog have been a Godsend – thank you, thank you, thank you!!!

  12. This was absolutely fantastic! Definitely a new go-to recipe. I used potatoes instead of sunchokes, because I had them. I’ll put in extra mushrooms next time, just because they were so good! Thank you for this recipe. So good!

  13. Can you omit olive oil in the sauce? 1/4 cup is a lot of calories. I will be making this today, it sounds wonderful and different.

    1. Looking forward to trying this. I have a ton of dried sage leaves, we use them in our tea. How many dried would you use? To me, fresh and dry are about the same in terms of strength when making tea, but how about for this recipe? A leaf for a leaf?
      Thanks, your photos are beautiful, excited to try a recipe from you.

  14. I made this for my family because i’ve been eating vegan and am home because of the corona virus. It turned out so well! I was worried the sauce wouldn’t have enough flavor but it was very flavorful and had a good tang to it. My dad isn’t an artichoke fan like my mom and I are so he didn’t like it as much as we did because the artichoke is obviously strong but he still did enjoy it. I added roasted potatoes instead of the sunchokes because I couldn’t find them at the store but it worked out well. I served it with lemon roasted asparagus and we had a great vegan meal!

  15. So delicious!! My fam cant stop saying “wow”. Been home from college because of the coronavirus and ive decided to make some new meals. Didn’t have sunchokes (will try to get them next time) and it was still very flavorful! Only addition is I added spinach to the sauce. Thank you!

  16. I had a cousin dinner and needed a vegan dish for a few of them. This was absolutely delicious -everybody loved it, myself included! I wish I could have found sunchokes but found a variety of mushrooms and that was delicious too. The combine tastes had a surprising zest to it that was delightful. Can’t wait to try it with truffle oil!

  17. Amazing dish !!! Loved the flavour and was super fast and easy to make I will definitely be making this pasta often.

  18. I live artichokes and are always looking for new ways to prepare them. Made this 2 days ago. Thank you, Sylvia you are a flavour wizard! Love how you’ve combined the 2 artichokes , for a delicious healthy treat! I could drink up just the sauce and be forever content! Tres bien! Merci madame.

  19. What’s a replacement for sunchokes? I live in Ecuador and we have lots of tubers, but no sunchokes. Thanks for your beautiful and delicious recipes! I’ve been a fan for almost 2 years!

    1. Hi Sorry about that. I will note the recipe to use less marinade. I really like the tangy quality, but I realize it may not be for everyone.

  20. I put about 1/8 cup of the artichoke marinade in the blender and it made the sauce a little sour tasting. With parm cheese my hubby liked it but I’m trying a vegan diet these days. Any recommendations on what to add to scale back on the sour taste?

  21. I’m going to try this soon. Can you recommend a protein that can be mixed in? Or what would you suggest in that regard? thank you!

      1. Another idea is using chickpea pasta as a source of protein, or throwing hemp seeds in the blender with the sauce.