I recommend being careful what white wine you use. Most have eggs or dairy in them. It took ages to find this organic one that was vegan friendly. Also, I made my own pasta (I was feeling adventurous) but you can use any good fettuccine. As always, I recommend finding one that is vegan friendly.
- 1 Package Vegan Fettuccine Noodles
- 1 Variety Pack of Fresh Wild Mushrooms (They usually sell these in the produce section. I ended up using mixed dried mushrooms and rehydrated them along with some small brown mushrooms I already had).
- 1 Jar Artichoke Hearts (drained)
- 1 C cooked chickpeas
- 2 Tablespoons coconut oil or olive oil
- 1 Tablespoon Olive Oil
- 1/4 Cup White Wine
- 2 Cloves Garlic (minced)
- 2 Teaspoons Apple Cider Vinegar
- 1 Teaspoon Mixed Herbs
- 1/4 Teaspoon Ground Black Pepper
- 1/4 Teaspoon Garlic Powder
- 2 Teaspoons Fresh Parsley (diced)
- 1/2 Teaspoon Fresh Thyme
Prepare your Pasta per instructions on your package.
In vos favoris cast iron skillet (that's French for your favorite), heat Margarine and Olive Oil over a medium heat until the Margarine melts. Then add Wild Mushrooms, Artichokes, Garbanzo Beans and Garlic. Toss and then pour the White Wine and Braggs over the top. Keep tossing until the Mushrooms begin to become tender. Then add Herbs De Provence, Black Pepper, Garlic Powder, Parsley and Thyme and continue to cook your Mushroom Mix until the Mushrooms are the desired tenderness.
Then add your cooked Pasta to the cooked Mushroom Mix and mix in the skillet. If you want a saltier, stronger flavor, only put 2/3 of your pasta in the skillet. Let cook and flavors mingle for about 1 minute and then serve.