Creamy Jerusalem Artichoke Pasta

Creamy Jerusalem Artichoke Pasta

Indulge in a delightful Creamy Jerusalem artichoke pasta topped with a salty bacon crumb. This recipe highlights the unique flavours of Jerusalem artichokes by roasting them to perfection, enhancing their natural sweetness and rich umami notes. The creamy sauce is made by blending roasted artichokes with double cream, creating a luscious texture. The dish is further elevated with the addition of crispy lardons, shallots, and garlic for a burst of savory goodness. Tossed with pasta and garnished with the remaining bacon bits, this dish is a flavourful and comforting meal that is perfect for showcasing the seasonal produce.

Serves: 2

45 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

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Ingredients:

  • 200g Jerusalem artichokes
  • 1 shallot
  • 3 cloves of garlic
  • 150ml double cream
  • 200g lardons (vegan)
  • 250g pasta (ditalini rigate)

🔄Natalia Rudin's Suggested Substitutes

Jerusalem Artichokes Regular Artichokes, Sunchokes, or Parsnips
Double Cream Heavy Cream, Half-And-Half, or Coconut Cream
Lardons Pancetta, Bacon, Diced Ham, or Vegan Bacon

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