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Wild Mushroom and Artichoke Fettuccine with Tangy Chickpeas
2 or 2 or 2 Serving Dinner

Wild Mushroom and Artichoke Fettuccine

with Tangy Chickpeas

Tags: High-Protein, Nut-Free, Quick and Easy
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
790
FAT
30g
CARBOHYDRATES
109g
PROTEIN
27g


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INGREDIENTS

  1. 1 can chickpeas
  2. 2 tbsp tamari
  3. 2 tbsp white balsamic vinegar
  4. 4 oz oyster mushrooms
  5. 2 cloves garlic
  6. 6 oz artichoke hearts
  7. 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 included
Allergens: soy, wheat
Tools: Large nonstick skillet, Baking sheet, Large pot
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
790
FAT
30g
CARBOHYDRATES
109g
PROTEIN
27g


Get Recipes Delivered

INSTRUCTIONS

1
Crisp the chickpeas

Preheat the oven to 400°F. Bring a large pot of salted water to a boil for the fettuccine. Drain, rinse and dry the chickpeas. Add them to a baking sheet and toss with 1 tsp of the tamari, 1 tsp of the white balsamic vinegar, and 1 tsp olive oil. Roast until brown and crispy, about 20 to 25 minutes.

2
Prepare the vegetables

Trim the stems from the oyster mushrooms. Peel and mince the garlic. Drain, halve, and gently dry the artichokes. Finely chop the parsley leaves.

3
Cook the mushrooms

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Add the oyster mushrooms and cook until softened, about 2 to 3 minutes. Add half the minced garlic, and cook until the mushrooms are crisp and the garlic is lightly browned, about 2 to 3 minutes more. Transfer 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 the pasta and return to the pot, off of the heat, along with the butter, chopped parsley, and a pinch of salt and pepper. Stir until the fettuccine is evenly coated.

5
Fry the artichokes

Return the large skillet to medium-high heat with 1 tsp olive oil. Once hot, place the artichoke hearts cut side down into the oil and cook until crispy, about 3 to 5 minutes. Flip, and add the remaining tamari and white balsamic vinegar. Cook until the sauce has reduced, about 1 to 2 minutes.

6
Serve

Divide the butter and parsley fettuccine between large bowls. Top with oyster mushrooms, artichokes, and tangy chickpeas. Sprinkle with parmesan.

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