This recipe was inspired from Purple Carrot. We love how easy it is to keep most of the ingredients in the house (canned artichokes shelf stable, pasta shelf stable). Then when we need something quick and easy we pick up some local mushrooms and voila, a fancy hassle free meal!
We often like to double this recipe so that we have leftovers in the fridge to snack on during the week. Because artichokes and mushrooms are expensive, this can be more of an upfront cost which is why we are sharing the smaller portion size. Just know if you love it, it is great doubled!
Camille is gluten free and likes to eat this with Banza chickpea pasta. This pasta, made from chickpea flour, has so much protein that they often will leave out the crispy chickpeas entirely. That means both one less step to this quick and easy meal!
Serves: 2-3
Time: 30 minutes
Ingredients
For the chickpeas:
3/4 cups cooked chickpeas (1/2 can) optional
1/2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp
pinch of cayenne
1/2 lb pasta (gluten-free option)
olive oil
1 can artichoke hearts
1/3 lb local mushrooms (shittake, trumpet, chestnut, and oyster, all work really well)
freshly ground pepper
1 1/2 tbsp nutritional yeast
1 tsp garlic powder
1 1/2 tbsp vegan butter (soy-free option, nut-free option)
1/2 tbsp lemon juice
pinch hot pepper flakes
salt to taste
Drain and rinse the chickpeas. Pre-heat oven to 350 F. Toss the chickpeas with olive oil salt, garlic powder, and cayenne. Spread them out on a baking sheet. Roast in the oven, stirring every 15 minutes until the rest of the meal is done or they turn golden brown. If you are using a can of chickpeas feel free to use the entire can and then snack on the chickpea nuts you don’t add to the pasta!
Boil salty water (water should be as salty as the ocean) and cook the pasta according to instructions.
Slice the mushrooms. Cook them about 10 minutes on med-high heat with oil, stirring frequently until they brown and have an almost crispy texture. In last 2 minutes grind some fresh pepper over top of them. Remove from heat and set the mushrooms aside.
Drain and rinse artichoke hearts. Put olive oil in the pan and fry. Allow the artichoke hearts to sit on one side until brown and then flip on other side until they brown. They are fully cooked in the can, you are just browning them.
Mix the cooked pasta and butter until the butter melts. Add 3 tbsp of olive oil. Add all the other ingredients and stir to combine.
Enjoy!
