Italian Holiday Table: Mushroom and Sunchoke Pasta with Artichoke Sage Sauce
Recipe Type: Main
Cuisine: Vegan, Italian-Inspired
Prep Time: 
Cook Time: 
Total Time: 
Serves: 3 to 4 servings
  • 8 ounces sunchokes ( optional- you can leave these out, or sub with more mushrooms)
  • 2 tsp Colavita olive oil
  • salt pepper
  • 8 ounces sliced mushrooms- cremini, shittake, porto's, chanterelles
  • 2 tsp Colavita olive oil
  • salt , pepper
  • 8 ounces Colavita dry pasta- tagliatelle, fettuccine, linguine
Artichoke Sauce:
  • 1 small jar Colavita artichoke hearts ( 10-12 ounces ...about 1 ½ cups)
  • ½ C water
  • ¼ C Colavita olive oil
  • 10 fresh sage leaves
  • 2-3 garlic cloves
  • ½ tsp salt
  • cracked pepper
  • Garnishes- grated Pecorino, truffle oil ( both optional)
  1. Preheat oven to 400F.
  2. Wash (or scrub if necessary) and pat dry sunchokes. Don't bother peeling. Quarter them and toss in a bowl with oil, salt and pepper. Place on a parchment linked baking sheet in the oven and roast for 20 minutes.
  3. Bring big pot of generously salted water to a boil ( for the pasta). Cook pasta to al dente.
  4. While water is boiling, In a large skillet, saute mushrooms over medium heat in a little olive oil. Season with salt and pepper.
Make the Artichoke Sauce:
  1. Drain the artichoke hearts ( saving the oil) and place them In a blender ( don't use a food processor). If using artichoke hearts packed in water, drain and discard the water. To the blender add the olive oil ( you can use the oil the artichokes were packed in, or add new olive oil), water, sage, garlic, salt and pepper. Blend until creamy and very very smooth. This is your sauce. Set is aside.
  2. 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. Add the roasted sunchokes ( optional).
Note: if your sunchokes are not golden, but they are tender in the middle, quickly broil them for few minutes to give them a bit of color.
To garnish, you could drizzle a little truffle oil over top and dust some finely grated Parmesan.---or keep it vegan, up to you.
Recipe by Honest Cooking at