Vegan Mushroom Pasta with 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. This Vegan Mushroom Pasta with Roasted Sunchokes has the most surprisingly luscious sauce made with artichoke hearts and sage, and the whole thing comes together in about 30 minutes. The sauce makes use of jarred or frozen artichoke hearts, and can literally be made in 5 minutes flat, simply by blendin..."
INGREDIENTS
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8 ounces dry pasta- tagliatelle, fettuccine, linguine, spaghetti
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8 ounces sunchokes ( optional- you can leave these out, or sub with more mushrooms)
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2 teaspoons olive oil
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salt and pepper
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8 ounces sliced mushrooms- cremini, shittake, porto's, chanterelles
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2 tsp olive oil
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salt & pepper to taste
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1 jar artichoke hearts ( 10-12 ounces ... about 1 ½ cups) or use frozen
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½ cup water
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¼ cup olive oil
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10 fresh sage leaves
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2 garlic cloves
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½ teaspoon salt
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½ teaspoon cracked pepper
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lemon to taste ( see notes)
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Garnishes- grated Pecorino, truffle oil ( both optional)
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