#2 Vegan Sunchoke Spaghetti

Vegan Sunchoke Spaghetti

Dress freshly cooked spaghetti with olive oil, lemon zest, s&p and sunchokes that have been peeled and boiled. Topping with roasted hazelnuts, squeeze of lemon. Addition of fresh herbs like chopped feathery fennel tips, would be nice.

To prepare the chokes: 

Cook the peeled and sliced sunchokes in boiling water on the stove or microwave for about 3 minutes, melt a drizzle of olive oil in the sauté pan, about a tablespoon, add 1 clove of chopped garlic and stir, add peeled and chopped chokes, zest, salt and pepper, and about a 1/4 cup of their cooking water and cook a minute or so until the sunchokes are are soft and flavors mixed. 

Combine the cooked spaghetti with the sunchokes and chopped herbs. Top with grated cheese if you please.