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Wild Mushroom and Artichoke Fettuccine with Tangy Chickpeas
2 Serving Dinner

Wild Mushroom and Artichoke Fettuccine

with Tangy Chickpeas

Tags: High-Protein Nut-Free
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
790
FAT
30g
CARBOHYDRATES
109g
PROTEIN
27g

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INGREDIENTS

  1. chickpeas
  2. tamari
  3. white balsamic vinegar
  4. oyster mushrooms
  5. garlic
  6. artichoke hearts
  7. fresh parsley
  8. fettuccine
  9. vegan butter
  10. vegan parmesan
  11. olive oil
  12. salt and pepper
Allergens: soy, wheat
Tools: Large nonstick skillet, Baking sheet, Large pot
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
790
FAT
30g
CARBOHYDRATES
109g
PROTEIN
27g

Get Recipes Delivered

INSTRUCTIONS

1
Crisp the chickpeas

Preheat the oven to 400Β°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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