Description

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.

Ingredients

For roasting the artichokes

1 pound (450 grams) frozen artichokes
4 garlic cloves, whole and unpeeled
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil

For the creamy artichoke sauce

The roasted artichokes, reserving a few for garnish if desired
The 4 roasted garlic cloves, peeled
3 tablespoons extra virgin olive oil
1/4 cup walnuts, soaked in cold water for a few hours and drained
Zest of 1 organic lemon
1 to 1 1/2 cups unsweetened hemp milk, or unsweetened almond milk
Salt and freshly ground black pepper, to taste

For the pasta

4 servings sorghum spaghetti, or another pasta of choice
1 teaspoon salt, for the pasta water
Fresh parsley or basil, for serving
Extra virgin olive oil, for serving

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Instructions

A few hours before preparing the pasta, soak the walnuts in cold water. Drain them before making the sauce.
Preheat the oven to 400°F (200°C).
Add the frozen artichokes and whole, unpeeled garlic cloves to a baking sheet. Add the oregano, basil, salt, pepper, and 1 tablespoon of olive oil, and toss well to coat.
Roast the artichokes and garlic for 15 to 20 minutes, or until the artichokes are tender.
Meanwhile, bring a large pot of water to a boil for the pasta.
Transfer the roasted artichokes to a blender, reserving a few pieces for garnish if desired. Peel the roasted garlic cloves and add them to the blender.
Add the 3 tablespoons of olive oil, drained walnuts, lemon zest, and 1 cup of hemp milk. Blend until smooth and creamy. If the sauce is too thick, gradually add more hemp milk until it reaches your preferred consistency. Taste and adjust with salt and pepper.
Add the salt and spaghetti to the boiling water. Cook according to the directions on the package. The sorghum spaghetti used for the original recipe required 12 minutes.
Before draining the pasta, reserve some of the cooking water. Warm the artichoke sauce gently in a large skillet.
Add the cooked pasta to the skillet along with a few tablespoons of pasta water. Toss until the pasta is evenly coated and the sauce has the desired consistency.
Serve with fresh parsley or basil, freshly ground black pepper, the reserved roasted artichokes, and a drizzle of extra virgin olive oil.

Notes

The sauce works with sorghum spaghetti, another gluten-free or lectin-free pasta, or regular pasta. Pasta cooking times vary considerably, especially among gluten-free varieties. Follow the package directions and begin checking the pasta early.

Use plain, unsweetened hemp or almond milk without vanilla or added sugar.

Add the plant milk gradually. You may not need the full 1 1/2 cups.