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Sorghum Spaghetti with Artichoke Creamy Sauce (Lectin-Free, Dairy-Free)

October 28, 2021 (Last Updated: December 15, 2023)
Sorghum Spaghetti with Artichoke Creamy Sauce

Combine organic sorghum spaghetti, gluten-free and lectin-free, and a dairy-free creamy sauce made with artichokes and walnuts, and you got yourself a delicious and satisfying pasta dish.

Pasta is a comforting and easy dish. But when you have a lot of dietary restrictions, things get a bit more challenging. Lectin-free pasta brands have been available for quite a while, in both the United States and Europe, and I’m sure in other areas too. But lectin-free spaghetti is still rare.

That’s why I was super happy to try the GundryMD spaghetti made with 100% organic sorghum, especially that living in Europe right now, it’s super challenging to get products from the US. But since the majority of my audience is in the United States, I had to test these.

Testing the sorghum spaghetti

One thing with gluten-free and lectin-free pasta is that you have to be very careful when boiling them. They quickly can become soggy and mushy. For example, most of the pasta I’m buying now in Europe can’t take more than 3 minutes of boiling.

I was pleasantly surprised that the sorghum spaghetti behaved exactly the same as whole wheat pasta. And my mom said it tastes like normal pasta.

I boiled them for 12 minutes. On the package, the recommended time is between 7-12 minutes, but anything under 12 minutes is not cooked, in my opinion. I tried it every one minute after 7 and the core was still hard.

This is the kind of pasta that tastes good with just extra virgin olive oil, some basil leaves, salt and pepper.

I think the serving size is accurate, one pack makes exactly 4 servings.

You can now get the Organic Sorghum Spaghetti from my Gundry Wellness Ambassador Store and save 20%. A great opportunity to try the sorghum spaghetti for a great price. See below for details.

Gundry MD sorghum Spaghetti unpacked

Preparing the sauce for sorghum spaghetti

I didn’t feel like anything heavy. So I decided to make a creamy sauce without dairy, using frozen artichokes I had just found in one of the supermarkets and Romanian walnuts.

I soaked the walnuts first and quickly made some hemp milk in my Nutribullet.

The artichokes were baked (directly from the freezer) with herbs, spices and olive oil and then blended with the rest of the ingredients until creamy.

When the pasta was ready, I just added the sorghum spaghetti to the sauce, some fresh parsley, and served.

More spaghetti and pasta recipes

For more lectin-free spaghetti and pasta recipes be sure to try:

Cooking with sorghum

If you want to explore sorghum and its potential further, make sure to read our article How to cook sorghum; A comprehensive guide.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Sorghum Spaghetti with Artichoke Creamy Sauce (Lectin-Free, Dairy-Free)

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)
By Claudia Curici Serves: 4
Prep Time: 20 minutes Cooking Time: 15 minutes

Combine organic sorghum spaghetti, gluten-free and lectin-free, and a dairy-free creamy sauce made with artichokes and walnuts, and you got yourself a delicious and satisfying pasta dish.


  • 1 lbs frozen artichokes
  • 4 garlic cloves, whole, unpeeled
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons extra virgin olive oil
  • 1 lbs baked artichokes (leave some out for garnishing if you wish)
  • 4 baked garlic cloves
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup soaked walnuts
  • zest of one organic lemon
  • 1 to 1 1/2 cup hemp milk (almond milk works too)
  • salt and pepper to taste
  • 4 servings of sorghum spaghetti (other lectin-free pasta can be used)
  • 1 big pot of boiling water
  • 1 teaspoon salt



Before you start the process, make sure you soak the walnuts in cold water for a few hours.


Preheat the oven to 400F/200C.


Add the frozen artichokes to a baking tray with the rest of the ingredients and toss well.


Bake for about 15-20 minutes.


Start boiling water for the spaghetti.


When the artichokes are ready, add them to a blender. Peel the garlic cloves and add them to the blender with the extra virgin olive oil, 1 cup hemp milk and walnuts.


Blend until creamy. If the consistency is too thick, add more hemp milk until you get the desired consistency.


Taste and adjust for salt and pepper.


Add the spaghetti to the boiling water with salt and follow the recommended time on the package. For this specific sorghum pasta, I needed 12 minutes.


While the pasta is cooking, warm the artichoke sauce in a skillet. Add the cooked pasta to the sauce, and a few tablespoons of pasta boiling water. Toss well and serve, garnished with fresh parsley and freshly ground pepper, and drizzle with extra virgin olive oil.

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  • Reply
    November 10, 2023 at 10:52 am

    Hello Claudia! Thank-you so much for your Website and all the wonderful information and the authentic sharing. Your work is very helpful on the low lectin, low histamine journey. I have a few questions about soaking the walnuts. Does this reduce the histamines? You use cold water? And for how long? I love roasted and spiced walnuts as a snack or as added protein, flavour and texture in dishes… have you ever tried soaking them and then roasting them? I wonder if that would work…

    • Reply
      November 12, 2023 at 3:36 am

      Hi Annette, thank you for the kind words! I have to say I don’t often soak nuts, even though I know it would be better. Soaking reduces anti-nutrients like phytates, but I don’t think histamines can be reduced in any way (I don’t know of any existing studies mentioning this for histamines). Roasting also reduces phytates, so you can do either, or. Soaking a good practice in general, but I find that roasting after soaking doesn’t give good results. A dehydrator would be better. I hope this helps xx -Claudia

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