Wild Mushroom & Artichoke Fettuccine

Preheat the oven to 400°F. Drain, rinse, and pat the chickpeas dry. Add the chickpeas to a baking sheet and toss with just 1 tsp tamari, 1 tsp white balsamic vinegar, and 1 tsp olive oil. Roast until golden brown and crispy, about 20 to 25 minutes.

Bring a large pot of salted water to a boil for the pasta. Trim just the bottoms away from the oyster mushrooms. Peel and mince the garlic. Drain and pat the artichokes dry. Chop the parsley leaves.

Place a large skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the oyster mushrooms and cook until lightly browned and crispy, about 3 to 5 minutes per side. Add just half of the minced garlic and cook until fragrant, about 1 minute. Transfer the crispy mushrooms 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 pasta and return to the pot, off of the heat. Add the remaining minced garlic, butter, chopped parsley, and a pinch of salt and pepper. Toss the fettucine to combine.

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

Divide the fettuccine between large bowls or plates and top with the tangy chickpeas, crispy mushrooms, and artichokes. Sprinkle with parmesan and enjoy!