Okey Dokey Artichokey Sauce with Mushrooms and Pasta

Not a looker, but this vegetable sauce has kick and flavour. Serve like this, with any vegetable, chickpeas or lentils and pasta, or as a dip.


Olive oil

1 small onion, chopped

3 cloves garlic, chopped

1 red chilli pepper, seeds left in, chopped

390 g tin (240 g drained weight) artichoke hearts in brine, drained, each artichoke heart squeezed well

125 ml plant milk

125 ml vegetable stock

1/4 cup (15 g) nutritional yeast

Salt, to taste

150 g vegan dried pasta (like spaghetti)

500 g chestnut mushrooms, sliced


-Heat small glug of olive oil in a small skillet

-Sauté onion until soft and starting to brown

-Add garlic and chilli and sauté for another 2/3 minutes. Take off the heat and put aside.

-Blitz the contents of the pan together with the artichoke hearts, plant milk, stock, nutritional yeast and salt, using a food processor or (stick) blender.

-Boil the pasta according to packet instructions.

-Meanwhile, sauté the mushrooms in a large skillet in a bit of olive oil.

-When the mushrooms are almost cooked to your liking, add the artichoke sauce to the mushrooms and heat through until piping hot. Taste and add salt if necessary.

-Serve the artichoke and mushroom sauce with the pasta.

Published by Vegan of Few Words

Vegan. Food-obsessed. Not very chatty.

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