Green Sunchoke Linguine


This vibrant green sauce adds lot of flavor and texture to an otherwise simple pasta. I was originally interested by a green kale pasta by NYT Cooking, but I found the kale made it difficult to get a smooth texture and just dominated too much. More tender greens like spinach or baby kale works better to create a silkier smoother texture.

The second secret ingredient: sunchokes! Sautéing and then pureeing them results in a rich, creamy sauce so you don’t need any heavy cream. I picked up on this trick in Vegetable Kingdom by Bryant Terry and have been using it in a bunch of different ways and adjusting it to my own liking/pantry.

5 from 1 vote

Green Sunchoke Linguine

Difficulty Level: 2. Makes about 1 1/2 cups of green sauce (an easily be halved, but also works for leftovers).
Servings 4 people
Cook Time 30 mins
  • 4 ounces total greens, (can be a mix- I will usually do half spinach and half collards or another somewhat tender green)
  • 1-2 tablespoons olive oil
  • 1/4 onion, roughly diced (1/2 cup or so)
  • 1/4 sunchokes, roughly diced (3 or so sun chokes, each around the size of a golfball)
  • 1 garlic clove, roughly diced
  • 1/2 teaspoon kosher salt
  • Pepper
  • 1 tablespoon dry white wine, (No white wine on hand? I hate to buy a whole bottle just for a tablespoon, I get it. I have omitted this one time when I didn’t have it on hand, but the acidity really does help keep it balanced, so if possible… get it. If you don’t have white wine, a touch of lemon juice at the end will help balance the acidity but has a stronger flavor)
  • 1/2 cup cashews or blanched almonds
  • 1 tablespoon white miso
  • 1 package of linguine, cooked according to directions
  • Blanch greens: Blanch greens in salted boiling water for 1:30-2 minutes, until wilted and bright green. Run under cold water to stop cooking.
  • Saute sunchokes and onions: In a small saucepan, add in oil, onion, sunchokes, and garlic. Saute over low to medium heat until brown, about 7ish minutes. If you notice any sticking, add a bit more oil. Season with salt and pepper during this time.
  • White Wine: Add in white wine and saute until it has mostly evaporated, about 1-2 minutes. Set aside, off heat.
  • Cook pasta: Cook pasta according to directions. Reserve 1 cup of pasta water.
  • Blend: Transfer to blender and add in cashews and 3/4 cup water (ideally the reserved pasta water if you can, but you can also just do plain water). Blend until smooth. If you notice it is too thick, add in a bit of water, a few tablespoons at a time, until desired consistency.
  • Add greens: Add in blanched greens and puree again until smooth. Add in more water, a few tablespoons at a time, as needed.
5 from 1 vote
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Your custom text © Copyright 2020. All rights reserved.