Gluten-Free, Vegan, Serves 3-4
- 6-8 ounces gluten-free fettuccine
- 8 ounces sunchokes roasted
- 2 Tbsp olive oil
- 8 ounces portobello mushrooms sliced
- salt and pepper to taste
Artichoke Sauce:
- 1 1/2 cups can marinated artichoke hearts
- 3/4 cup vegetable broth
- 1/4 cup olive oil
- 10 fresh sage leaves
- 1-2 cloves garlic cloves
- lemon juice to taste
- salt and pepper to taste
Directions:
Cook the pasta according to the directions on the packaging. Roast the sunchokes in an oven at 400 degrees F with oil, salt, and pepper until fork tender. In the meanwhile, make the sauce by draining the artichokes and placing them into a blender. Add the water, oil, herbs, garlic, salt, and pepper. For a thinner sauce, add a little more water. Saute the mushrooms once golden brown, and add in the cooked pasta un-rinsed. Toss with the artichoke sauce and heat up gently, stirring. Add additional seasonings to taste. Top with vegan parmesan cheese.