Wild Mushroom and Artichoke Fettuccine
with Tangy Chickpeas
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- 1 can chickpeas
- 2 tbsp tamari
- 2 tbsp white balsamic vinegar
- 4 oz oyster mushrooms
- 2 cloves garlic
- 6 oz artichoke hearts
- Fresh parsley
- 6 oz fettuccine
- 2 tbsp vegan butter
- ¼ cup vegan parmesan
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
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.
Trim the stems from the oyster mushrooms. Peel and mince the garlic. Drain, halve, and gently dry the artichokes. Finely chop the parsley leaves.
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.
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.
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.
Divide the butter and parsley fettuccine between large bowls. Top with oyster mushrooms, artichokes, and tangy chickpeas. Sprinkle with parmesan.