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
- 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 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)
- 1–2 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
- 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. 😉
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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My niece is vegan, and I wanted to make dinner for her. This was an easy and delicious meal! My only substitution was using the water from the artichoke jar instead of plain water and thus omitted adding any additional salt. I did use sunchokes, which was a first for me. I also used edamame fettuccine. Overall, everyone enjoyed the dish, with some having second helpings. Thank you for sharing this wonderful recipe!
Thanks I am so happy you enjoyed this!
I need to take this to a potluck immediately after work. Can it be made in advance and reheated in a crockpot?
Made it before and served immediately, was a big hit!
You could have all the components made: sauce blended, pasta cooked, veggies cooked. Package separately and then combine and heat in the crockpot to serve.
I have made many of your recipes which I always find delicious and so flavorful but this is one of my favorites. It’s so darn tasty and so easy. Thank you!
thanks Linda! It’s an oldie but goodie!
really good. easy.
Thanks William!
“Outstanding” per my carnivore husband. I couldn’t find sun chokes today so just used mushrooms, but I look forward to trying variations. I added some nutritional yeast to the sauce and a clove of garlic to the mushrooms. Thanks! Love your site.
Thanks Paula, glad you were able to adapt.
Hi! I’ll be making this winner recipe for my vegan sister-in-law this weekend. However, I spotted a significant incorrect word choice on the webpage to bring to your attention. The section that explains sunchokes says they’re from perineal sunflowers. Whoa, I don’t think so! Replace “perineal” with “perennial” and I’ll believe you. Look up the meaning of perineal and you’ll understand why it jumped out at me – haha!
Whoops!! Thanks Karen! Funny 😆. I can’t believe it has taken this long for someone to notice! Glad you pointed it out!
I’ve made this twice now and it’s turned out consistently SO VERY good!! Since I try to go low or no oil, I left out the 1/4 c. oil in the pasta sauce and dry roasted the sunchokes. It is not missing any flavor that way! Thanks for a wonderful recipe that is going in my keeper file. 🙂
Great to hear Dawnae!
Really easy and really delicious. Add the nutritional yeast to the sauce – perfect!
Thanks Julie!
Delicious! I couldn’t find sunchokes, but I added some steamed broccoli for extra nutrients. No one would guess that this rich and creamy sauce is vegan! And I made it in under 30 minutes.
Perfect Amanda!
This has become an absolute favorite in my home!
I always use the roasted sunchokes and lots of mushrooms. It’s heavenly 😋
Great to hear Linda!
Creamy and delicious! I’ve made it multiple times, but prefer it without the sunchokes. Thanks for the wonderful recipe.
Good to know- thanks Edith!
Hi Sylvia, my blender is not so high speed, so planning on making a larger quantity of the sauce to give it more to work with and blend easier. Does the sauce freeze well? Thanks
I haven’t tried freezing this Claudia. I think it should be ok?
I rarely (have I ever?) leave comments for recipes because I always have to make so many adjustments due to dietary restrictions. But I must voice how AMAZING this recipe is! WOW! Thankfully I did not need to make many adjustments (it’s already GF and vegan!) I used chickpea rotini (which worked wonderfully). And I couldn’t find sunchokes, so used 8 oz cremini mushrooms plus 8 oz portobellos. With each bite, I could not get over how good it was… and my less-vegan husband and son liked it too, which is really saying something. Thank you for this recipe! I really needed a GF vegan win, and this one more than delivered! (Might I add that without the roasting step, it came together incredibly fast, too!)
oops… Forgot to mention that I reduced olive oil: used minimal amount as I got mushrooms sauteeing, and used 2 TBSP instead of 4 in the sauce–did not seem like anything was missing.
Glad you enjoyed this Char!
This was really delicious and quick to throw together. I could not locate sun chokes but did do the suggested extra mushrooms and had some sautéed broccolini on the side. Definitely an amazing recipe and I love the simplicity – can easily put together with pantry/fridge ingredients for a fast dinner (and leftovers for lunch!).
Thanks Luna! Great to hear!
This recipe is the closest thing to magic that there is! I have made it about 10 times now, and every time it is a success. I am almost surprised that it’s still great time after time! My partner doesn’t like artichokes, but because they are blended into the sauce, he gets to enjoy the flavour as much as I do, without the texture ruining it for him! It’s absolutely perfect! I live in the UK and I cannot find sunchokes, but I am always on the lookout for them. I’m excited to make the recipe exactly as you’ve written it, but in the meantime extra mushrooms are perfect too! Amaaaaazing stuff, it’s the fastest pasta sauce recipe I know and just incredible. We will make this recipe again and again.
Thanks so much and Ali you like it!
loved this recipe, such a unique taste and so quick and easy to just put in the blender!!
i added some basil pesto (just a teaspoon) for extra flavours
will definitely be making this again 🙂
thanks for this sylvia x
thanks Marnie!
Absolutely Amazing!!!!!!!!!!
Wow! This is truly a delicious dish!
Just made it and I am blown away! Who needs to go to a fancy restaurant?!
I added nutritional yeast to the sauce for that parmesan taste and it worked out great! Thanks Sylvia! I got another go to dish in my cooking arsenal 😉
Glad you enjoyed this Claudia!
Delicious!!! The sauce was so tasty! And so easy to make!! I can’t believe it’s so creamy yet vegan! I didn’t have sunchokes but used parsnips instead and added walnuts! It felt like such a fancy meal, thanks again for your magnificent recipes 👏🏾
thanks Angeli- glad you enjoyed it!
Sylvia, your recipes never disappoint! This pasta was packed with SO much flavor. What a great way to use up that can of artichokes sitting in my pantry! I added miso to the sauce and used broccolini instead of sunchokes. Finished with some toasted garlicky panko crumbs. Will definitely be adding to the rotation!
Perfect!
I would like to try this recipe but I need the actual amount of potassium and phosphorus in the nutrition, not the percentage. I have a chronic disease and must know how much I am getting. Percentages are not helpful. I subscribe to another blog which posts the actual amounts of the above mentioned.
Hi Rose- I have looked into this and the Nutrition Calculator “plug-in” that we use, does not offer this option. I’m so sorry. When it is time to renew I will look into other options that perhaps could be more useful.
I made this recipe last night, and this morning, I am still obsessing about it! How do artichoke hearts make such a delicious sauce AND in less than 5 minutes?????? SO GOOD. Make it tonight. Make it for the family, date night, or a crowd. Its that good.
The only tweak I did with this recipe, I roasted the mushrooms in the oven instead of sautéing.
This was absolutely delicious! I didn’t have sunchokes, so substituted roasted quartered cherry tomatoes. Worked out just fine. The sauce is spectacular. Tastes like something you spent all day on and it takes no time at all. 10/10
This was a really fast easy weeknight meal. I wasn’t sure we would like the artichoke sauce but it was wonderful with mushrooms.
I absolutely love this recipe! Such a great vegan option. And… I loved Mizuna when you were the owner! Just happened to pick your recipe not realizing it was you! What are the chances! ❤️
Funny! Love it!
ridiculously delicious. i made this tonight with some fresh basil in the sauce and ground sage (because i couldnt find whole leaves) 10/10 will be making again amazing!