Wild Mushroom & Artichoke Fettuccine with Tangy Chickpeas

Wild Mushroom & Artichoke Fettuccine

with Tangy Chickpeas

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dinner

Oyster mushrooms are some of the most commonly sought wild mushrooms because of their versatility and delicious, earthy flavor. Here, we combine them with protein-packed chickpeas, roasted to perfection while you toss together a savory garlic fettuccine. Topping it all off are crispy artichokes, this hearty meal is sure to leave everyone satisfied.

Winter Recipes Quick and Easy Fall Recipes Comfort Foods Nut-Free High-Protein Dinner Italian Hearty Vegetables Beans/Legumes
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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
790
FAT
21g
CARBOHYDRATES
95g
PROTEIN
34g

MAIN INGREDIENTS

  1. 1 package chickpeas
  2. 2 tbsp tamari
  3. tbsp white balsamic vinegar
  4. 4 oz oyster mushrooms
  5. 2 cloves garlic
  6. 1 can artichoke hearts
  7. ½ oz fresh parsley
  8. 6 oz fettuccine
  9. 2 tbsp vegan butter
  10. ¼ cup vegan parmesan
  11. 1 tbsp + 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not Incldued
  14. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Baking sheet
  • Large saucepan
  • Large Skillet

INSTRUCTIONS

1
Crisp the chickpeas
Preheat the oven to 400°F. Drain, rinse, and pat the chickpeas dry. Add the chickpeas to a baking sheet and toss with just 1 tsp tamari, 1 tsp white balsamic vinegar, and 1 tsp olive oil. Roast until golden brown and crispy, about 20 to 25 minutes.
2
Prepare the vegetables
Bring a large pot of salted water to a boil for the pasta. Trim just the bottoms away from the oyster mushrooms. Peel and mince the garlic. Drain and pat the artichokes dry. Chop the parsley leaves.
3
Cook the mushrooms
Place a large skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the oyster mushrooms and cook until lightly browned and crispy, about 3 to 5 minutes per side. Add just half of the minced garlic and cook until fragrant, about 1 minute. Transfer the crispy mushrooms to a paper towel lined-plate and sprinkle with salt.
4
Cook the pasta
Add the fettuccine to the boiling water and cook until al dente, about 8 to 10 minutes. Drain pasta and return to the pot, off of the heat. Add the remaining minced garlic, butter, chopped parsley, and a pinch of salt and pepper. Toss the fettucine to combine.
5
Crisp the artichokes
Return the large skillet to medium-high heat and add 1 tsp olive oil. Once hot, place the artichoke hearts cut side down and cook until crispy, about 3 to 5 minutes. Flip, and add the remaining tamari and white balsamic vinegar. Cook until sauce has reduced, about 1 to 2 minutes.
6
Serve
Divide the fettuccine between large bowls or plates and top with the tangy chickpeas, crispy mushrooms, and artichokes. Sprinkle with parmesan and enjoy!