Firstly, rinse and quarter the Jerusalem artichokes. Place on a baking tray with one tablespoon of the rapeseed oil and a pinch of salt. Roast in the oven at 180C for 40 minutes.
Whilst your artichokes are in the oven, add your garlic cloves and hazelnuts to a separate pan to roast for 10 minutes, then remove them from the oven and set aside.
Once the artichokes are roasted, remove them from the oven and set aside, too.
Finely chop your celery and add to a saucepan with a tablespoon of rapeseed oil. Cook off over a medium heat for a few minutes, then add your roasted garlic and your fresh herbs, finely chopped. Cook off for a minute, then add the 75ml of dry white wine. Allow the alcohol to cook out (this should take about a minute, maximum).
Next, add your artichokes and your vegetable stock. Remove from the heat and blitz with a hand blender until all smooth. Then return to the hob on a low heat and allow to gently simmer whilst continuously stirring. At this point, cook your pasta as per packet instructions. I normally cook the pasta for about a minute less than suggested for a firmer texture.
While the pasta is cooking, slice your mushrooms and add to a hot pan with the final drizzle of rapeseed oil. Season with a pinch of salt and pepper, and cook until reduced and dark.
To serve, toss the pasta through the creamy artichoke sauce, then top with the mushrooms, hazelnuts, and an optional grating of vegan hard cheese or nutritional yeast.
This recipe was shared by The Gatherers vegan restaurant and bar in Norwich. The Gatherers is focused on sustainable agriculture and dining and sources almost all of its produce from Norfolk.