Jerusalem artichoke spaghetti with hazelnut parsley pesto drizzle 

A simple vegetarian pasta dish with sautéed Jerusalem Artichokes, Spaghetti, hazelnut parsley pesto, and lots of grated Parmesan | Natural Kitchen Adventures

I’ve not had an incredible amount of experience of cooking with Jerusalem Artichokes, really.   They’re only available around this time of year, and not always available in supermarkets.  I do however recall an amazing creamy soup from my chef training days (trivia: they actually call them sunchokes in the USA), and an almighty wind inducing whole tray of them roasted in harissa pasta a few winters ago. To be honest, that final experience made me a little cautious of trying them again!  I’ve since read up a bit on how to reduce their, err side affects, and nutritionist Amelia Freer recommends starting with a smaller portions size, or cooking them with a bay leaf.   The reason these little blighters are so windy is because of the fibre called inulin that’s in them. A prebiotic that actually makes them rather good for you.

A simple vegetarian spaghetti dish with sautéed Jerusalem artichokes, Spaghetti, hazelnut parsley pesto, and lots of grated Parmesan | Natural Kitchen Adventures

I made a Jerusalem artichoke spaghetti dish similar to this over the Christmas holidays inspired by a need to use up some Jerusalem artichokes which had been languishing in my fridge since the last veg drop off before Christmas.  Sautéing them in a little oil and butter with some added Parmesan and serving over pasta felt like the best thing to do (inspired by this recipe).  I’ve been patiently waiting for them to return to my weekly veg bag ever since, so I could recreate this recipe for me, and of course share it for you too.

I’ve upgraded my Christmas dish today, by adding a hazelnut parsley pesto on top.  My go to book The Flavour Bible suggests that both hazelnut and parsley are good flavour partners for Jerusalem artichokes. I also happen to know they make a great pesto.  Is there anything not bettered by pesto?

Special thanks goes out to my Auntie and Uncle for bringing me the huge block of Italian Parmesan from Italy for a Christmas present this year.  It really did make the dish!

4.9 from 9 reviews
Jerusalem Artichoke Spaghetti with Hazelnut Parsley Pesto
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Cook time
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A simple vegetarian pasta dish from sautéed Jerusalem artichoke served with spaghetti, hazelnut parsley pesto, and lots of grated Parmesan cheese.
Recipe type: Main Course
Cuisine: Italian
Serves: 2
  • 400g Jerusalem artichokes, scrubbed clean, peeled and thinly sliced
  • 1 tbsp olive oil and a knob of butter
  • 2 Shallots (or 1 large onion), finely sliced
  • 1-2 clove garlic, minced
  • 4 tbsps crème fraiche
  • 40g Parmesan cheese, finely grated
  • 160-180g brown rice spaghetti (or use wholemeal or spelt for non gluten free)
  • salt and pepper
  • 50g roasted hazelnuts, skins removed and roughly chopped
  • 1 plump clove garlic
  • handful fresh parsley ~ 30g
  • 90mls Extra-virgin Olive oil
  • 1 Lemon, juice and zest
  • pinch salt
  1. First make your pesto, you may not have enough time while the rest of the dish is cooking, and it keeps the cooking process simpler! Put all of the ingredients into a food processor then blitz until well combined. Taste and adjust seasoning or lemon juice / oil as necessary. I prefer quite a chunky texture, personally. Set aside.
  2. Next prepare your Jerusalem artichokes, by steaming them in a steam basket for 5 mins. Drain well.
  3. Meanwhile warm the oil and butter in a large frying pan, then saute the shallots with a pinch of salt for a few minutes until they begin to soften. Add the garlic, then tip in the steamed artichokes and cook for another 8 minutes.
  4. While the artichokes are cooking bring a large pot of salted water to a boil ready to cook your pasta. Add the pasta and cook until al dente. Brown rice pasta usually only takes around 6 minutes.
  5. When the pasta is done its time to assemble your dish. Add the crème fraiche and half of the parmesan to the artichokes, being careful to stir the creme fraiche in gently so it doesn't split. Add a ladle of the pasta cooking water to the sauce, then drain the pasta and add to the pan. Make sure all the pasta is coated in the sauce, then plate up, adding the pesto, extra black pepper and the rest of the parmesan at the table.