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Veg Creamy Vegan Artichoke Mushroom Pasta

Creamy Vegan Artichoke Mushroom Pasta is a luxurious and comforting dish that combines the earthy flavors of mushrooms with the delicate, slightly tangy taste of artichokes.

Veg Creamy Vegan Artichoke Mushroom Pasta


For the Artichoke Sauce:
• 1 can (14 oz) artichoke hearts, drained
• 1/4 cup nutritional yeast
• 2 cloves garlic
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
For the Pasta:
• 12 oz pasta (such as fettuccine or spaghetti)
• 2 tbsp olive oil
• 1 lb mushrooms, sliced (cremini or button mushrooms work well)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)


1. Prepare the Artichoke Sauce:
◦ In a blender, combine the drained artichoke hearts, nutritional yeast, garlic, almond milk, olive oil, lemon juice, salt, and pepper.
◦ Blend until the sauce is silky smooth. Adjust seasoning to taste.
2. Cook the Pasta:
◦ Bring a large pot of salted water to a boil.
◦ Cook the pasta according to the package instructions until al dente. Drain and set aside.
3. Saute the Mushrooms:
◦ In a large skillet, heat the olive oil over medium-high heat.
◦ Add the sliced mushrooms and sauté until they release their moisture and become golden brown, about 8-10 minutes.
◦ Season with salt and pepper to taste.
4. Combine and Serve:
◦ Pour the creamy artichoke sauce into the skillet with the sautéed mushrooms. Warm over medium heat, stirring occasionally.
◦ Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce.
◦ Serve immediately, garnished with fresh chopped parsley.
Enjoy your Creamy Vegan Artichoke Mushroom Pasta!


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