Description
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.
Ingredients
TO BAKE THE ARTICHOKES
- 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
TO MAKE THE SAUCE
- 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
TO MAKE THE PASTA
- 4 servings of sorghum spaghetti (other lectin-free pasta can be used)
- 1 big pot of boiling water
- 1 teaspoon salt
Instructions
- 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.