Spaghetti with Artichoke Alfredo

I am used to making the cream from cauliflower, but I appreciate that the artichoke is a bit different because it uses only artichoke hearts and garlic cloves to create a perfectly smooth and silky sauce. If you like the taste of seafood, I would say that you will love this beautiful tangy and earthy artichoke flavor with sea spinach a.k.a gangnam tops and capers.
This recipe is NOT from my “New Nordic Meets Old Italian” book, but if you like this recipe, you might be interested in this book. The book contains 45 gourmet vegan pasta sauces that are perfectly matched to your ready-made pasta.

300 gr. pasta of your choice, preferably high quality italian spaghetti (buckwheat pasta ideal for gluten-free option)
3 artichoke hearts (300g.)
2 tablespoons of lemon juice
1 tablespoon of coconut sugar
5-6 cloves of garlic
2 tablespoons of olive oil
2 tablespoons of gluten-free nutritional yeast
130 ml. vegetable stock from artichoke hearts
50 ml. pasta water
1 teaspoon of salt
1/2 teaspoon black pepper
1/4 teaspoon sumac
4-5 sea spinach a.k.a gangnam tops (optional but I would particularly recommend this recipe to get the same taste)
2 tablespoons of pickled capers
2-3 tbsp vegan parmesan for serving (optional)


  1. Put the artichoke hearts in a saucepan, cover with water, add lemon juice and coconut sugar. Boil over medium heat until soft enough. Cook for 25 to 35 minutes or more. Cooking time depends on the size of the artichoke. The bigger it takes, the longer it takes to cook.
  2. Chop the garlic finely, cook with a little olive oil in a pan over medium heat. Fry until golden brown. Then transfer it to a food processor or blender. Add the artichoke hearts, salt, pepper, sumac, olive oil, nutritious yeast and vegetable stock from the artichoke (when you cook the artichoke, use the artichoke water left in the pot) and process it until smooth. If necessary, taste the mixture and adjust the seasoning salt. Put your sauce in a saucepan and set aside.
  3. Cook the pasta in boiling salted water according to the package instructions. Always remove it 2 minutes before full cooking so cook al dente.
  4. Set aside 1 cup of pasta water to thin your artichoke sauce. Strain the pasta well and return to the pot.
  5. Add 50 ml (or as much as you need) of pasta water to your artichoke sauce. Cook over low medium heat until the sauce begins to make bubbles. Add more olive oil if you need. Then add the sauce to your pasta and gently mix and heat. Serve hot by sprinkling sea spinach leaves, vegan parmesan, capers and pepper. Bon Appetit.