Vegan Recipe: Jerusalem Artichoke With Pasta

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A great tasting quick meal that supports a healthy gut bacteria allowing easier weight loss and optimal health.

pasta Jerusalem artichokes

Serves: 4

Preparation time: 15 minutes

Cooking time: 30 minutes


2 cups whole wheat pasta of your choice.

2 onions

3 garlic cloves, sliced

2 garlic cloves minced

2.2 pounds Jerusalem artichoke

1 tbs coconut oil

1 tbs turmeric

1 tsp ground rye

1 pinch Himalayan salt (optional)

1 pinch black pepper

3 tbs chopped parsley


  1. Prepare pasta according to package instructions. Drain and rinse. Set aside.
  2. Roast pine kernels for 2 minutes in a pan until lightly roasted. Set aside
  3. Peel, wash and slice Jerusalem artichoke.
  4. Place in a pot and cover with water. Add garlic to pot. Bring to boil for 1 minute.
  5. Reduce heat and simmer for 20-30 minutes (until tender). Drain water. Remove from pot and set aside to cool.
  6. Chop onions.
  7. Heat oil in the pot. Add onions and minced garlic. Sauté for 2 minutes. Add artichokes and sauté for 1 minute. Add pasta, parsley, pine kernels and seasonings to mixture. Heat for 3 minutes.
  8. Enjoy!

Check out my Vegan parsley Root, Celeriac and Carrot soup recipe HERE

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