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–+ servings

Creamy Pasta With Artichoke and Vegan Salami

A delicate dish, light and easy to prepare: put roasted artichoke hearts, vegetable milk, parsley, miso, and spices in a blender and process to a smooth cream. Transfer to a wok to warm it, and add cooked pasta and fried vegan salami cubes. Mix and serve with vegan parmesan. That's how delicious it is ❗😋❣
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Servings 4

Ingredients
 
 

  • 500 gram pasta such as tagliatelle, pappardelle, or spaghetti

Artichoke Cream and Salami

  • 400 gram artichoke hearts, frozen
  • olive oil for brushing the artichokes
  • 1 Tablespoon olive oil
  • 160 gram vegan salami, diced I used Vgarden brand
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon chili flakes by taste
  • 0.5 teaspoon dried thyme
  • 1 cup oat milk or coconut milk
  • 1-2 cup cooked pasta water
  • ½ cup parsley leaves compressed half cup - by taste
  • 1 teaspoon organic veggie powder optional
  • 1 teaspoon shitake mushroom powder optional but recommended
  • 1 teaspoon nutritional yeast
  • 1 teaspoon white miso optional
  • salt and black pepper

For Serving

Instructions
 

  • Cook the pasta according to the manufacturer's instructions until al dente. Strain and save the cooking water.
  • Brush the artichoke hearts with oil while they are still frozen. If they are covered with a layer of ice - melt it under the tap water before brushing with oil.
  • Roast the artichokes in the Air Fryer at 200 degrees Celsius 392 F for 20 minutes; Turn over after 10 minutes for even browning. Alternatively, you can roast the artichokes in the oven.
  • Meanwhile, heat a tablespoon of oil in a large skillet or wok, add the salami cubes, and fry for a few minutes. Take out and keep aside. Add a little more olive oil to the wok if necessary, and throw in the crushed garlic, oregano, thyme, and chili; fry for a few seconds, and remove from the heat.
  • Put the roasted artichokes in a blender, add milk and one cup of the pasta cooking water, and add parsley, miso, soup powder, shiitake powder, brewer's yeast, salt, and pepper to taste.
  • Add the garlic, oregano, thyme, and roasted chili. Run the blender until you get a smooth mixture; if it is too thick, gradually add pasta water until you get the desired consistency.
  • Transfer the sauce to the wok and cook for a few minutes on low heat to warm it; add more of the pasta water if necessary. Taste and adjust seasoning if necessary. Add the pasta to the wok, sprinkle the fried salami cubes, mix, and remove from the heat.

For Serving

  • Divide into portions, garnish with parsley, and serve with vegan parmesan.

Notes

Based on Chef Joel Recipe
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