Pasta with Vegan Artichoke Sauce
INGREDIENTS:
For 4 servings
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500g pasta
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250g Jerusalem artichokes
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1 white onion, finely chopped
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250g mushrooms, sliced (cremini, shiitake, portobellos)
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salt & pepper to taste
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1 tbsp olive oil
Creamy Vegan Artichoke Sauce:
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1 jar or can artichoke hearts in water (around 280g - weight before drained)
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1 cup (237ml) vegetable stock
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1 tbsp olive oil
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10 fresh basil leaves (or 10 sage leaves)
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2 garlic cloves
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½ tsp sea salt, more to taste
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½ tsp cracked pepper
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juice from ½ lemon
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Garnishes - chopped toasted walnuts or pine nuts, vegan parmesan and fresh basil
DIRECTIONS:
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Preheat the oven to 200 degrees (C) and line a baking tray with baking paper. Wash and pat dry the jerusalem artichokes. Quarter them and place on the baking tray. Drizzle with 0.5 tbsp olive oil, salt and pepper and toss.
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Bring a big pot of generously salted water to a boil (for the pasta). Cook the pasta to al dente (save a few ladles of pasta water before draining.
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While the pasta is boiling, in a large pan add 0.5 tbsp olive oil and add the chopped onion. Cook for 5 minutes and then add the sliced mushrooms and continue cooking for another 5 minutes or until the mushrooms are golden. Season with sea salt and pepper, set aside.
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Next make the Artichoke Sauce: drain the artichoke hearts and place them in a blender. Add vegetable stock, olive oil, herbs, garlic, lemon juice, salt and pepper. Blend until creamy and silky smooth. If the sauce seems “stringy” from the artichokes, you need to keep blending on high speed.
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Add the cooked, drained pasta to the pan with the caramelised onions and mushrooms. Next add the the artichoke sauce and gently toss everything. Add some pasta water to thin the sauce and taste for salt, adding more if necessary. Add the roasted jerusalem artichokes and toss well.
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Add the pasta to bowls and garnish with some chopped nuts and fresh basil and enjoy!