Creamy Artichoke Pasta with Sorghum Spaghetti

This creamy artichoke pasta combines gluten-free sorghum spaghetti with a creamy dairy-free sauce made with roasted artichoke hearts, walnuts, garlic, hemp milk, lemon zest, and extra virgin olive oil. The sauce is light yet satisfying, with plenty of flavor and nutrients from whole-food ingredients.

Unlike many creamy pasta sauces made with butter, cream, or cheese, this artichoke pasta sauce gets its richness from vegetables, walnuts, and olive oil. Artichokes and walnuts also contribute fiber and nutrients, making this a nourishing way to enjoy a comforting bowl of pasta.

I originally made this recipe with organic sorghum spaghetti, which is both gluten-free and lectin-free. However, the creamy artichoke sauce will work with almost any pasta you enjoy. Use another gluten-free pasta, a lectin-free pasta, or regular pasta if that suits your diet.

A creamy dairy-free pasta sauce made with artichokes

I created this sauce when I wanted something creamy but not heavy. I had recently found frozen artichokes at a local supermarket and paired them with Romanian walnuts, roasted garlic, hemp milk, lemon zest, and extra virgin olive oil.

The artichokes and garlic are roasted first with oregano, basil, salt, pepper, and olive oil. Roasting concentrates their flavor and gives the sauce more depth. Once blended with soaked walnuts and hemp milk, they create a smooth, velvety sauce without any dairy.

Homemade hemp milk works especially well because it has a mild flavor and creamy consistency, but unsweetened almond milk can be used instead. Begin with one cup and add more only as needed—the exact amount will depend on the consistency you prefer.

Testing the sorghum spaghetti

Gluten-free and lectin-free pasta can sometimes be tricky to cook. Some varieties quickly become soft or mushy, and several of the gluten-free pastas I’ve bought in Europe need no more than three minutes of boiling.

I was pleasantly surprised by how well the Gundry MD Organic Sorghum Spaghetti held its shape. It behaved much like whole-wheat spaghetti, and my mom even said it tasted like regular pasta.

The package recommends cooking it for 7 to 12 minutes. I tested it every minute after the seven-minute mark, but the center still tasted hard until it reached 12 minutes. Cooking times can vary, so start checking the pasta early and use the texture you prefer as your guide.

One package made four satisfying servings. This is also the kind of pasta that tastes good with nothing more than extra virgin olive oil, fresh basil, salt, and pepper.

What other pasta can I use?

The artichoke sauce is versatile and doesn’t have to be paired with sorghum spaghetti. You can use:

• Another shape or brand of sorghum pasta
• Your preferred gluten-free spaghetti or short pasta
• Another Plant Paradox-compliant or lectin-free pasta
• Regular pasta if you don’t need the dish to be gluten-free

Spaghetti and fettuccine work especially well because the creamy sauce coats the strands, but short shapes such as penne, fusilli, or rigatoni will also hold the sauce nicely.

Cook the pasta according to the directions on its package rather than using the timing given for the sorghum spaghetti. Before draining, reserve a little pasta water to help loosen the sauce and bring everything together.

How to make creamy artichoke pasta

Begin by soaking the walnuts in cold water for a few hours. This softens them and helps create a smoother sauce.

Roast the frozen artichokes and whole, unpeeled garlic cloves with dried oregano, basil, olive oil, salt, and pepper. Once tender, blend the artichokes with the peeled roasted garlic, soaked walnuts, lemon zest, extra virgin olive oil, and hemp milk.

Warm the sauce gently in a skillet while the pasta cooks. Add the cooked pasta and a few tablespoons of pasta water, then toss until every strand is coated. Finish with fresh parsley, freshly ground black pepper, and an extra drizzle of olive oil.

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

• Bolognese Sauce Without Tomatoes (Veggie Loaded, Lectin-Light)
• Homemade Green Gnocchi with Arugula and Cassava Flour
• Grain-Free Fettuccine Carbonara

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

If you are looking for more dairy-free sauce ideas, check out this Dairy-Free Ranch Dressing recipe.

*This post contains affiliate 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.

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