Raw Pasta with Jerusalem Artichokes

By Chef: Nadia Petrova
Posted: July 13, 2012


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A refreshing and creative pasta dish made with grated Jerusalem artichokes and a light, flavorful green sauce of invigorating herbs, greens, and a splash of cold pressed olive oil. If you are bored by the typical pasta marinara give this recipe a try for a little variation! Jerusalem artichokes are also known as earth apples, and they can be found with the root vegetables on the produce display. They are crunchy, slightly sweet, and have a delightfully nutty flavor. High in magnesium, potassium, iron, and a healthy fiber called inulin that acts as a prebiotic, these little root vegetables are full of health benefits!


For the Pasta:

  • 5 jerusalem artichokes

For the Sauce:

  • 1 handful red chicory
  • 1 handful radicchio
  • 1 handful baby spinach
  • 1 handful arugula
  • salt & olive oil


For the Pasta:

1) Wash, peel and grate. If you use your food processor for the grating, it takes 1 minute… Set aside and make the sauce. Have in mind that the artichokes turn brownish really quickly when exposed to oxygen, so simply cover them with transparencies to avoid that. Or you can let them turn brown and look like a whole wheat pasta 🙂

For the Sauce:

1) Pour everything in the food processor and blend using the S knife. Try it and add more salt, more olive oil or if you want add some lemon juice or balsamico.