I was intrigued by the sound of a wild mushroom and artichoke pasta that I had pinned and was after something new and different for dinner. And believe it or not, I had a jar of artichoke hearts in my pantry - bought for some recipe that never got tried - and I also had fresh parsley and thyme. So I was good to go.
The daily prompt for this day was gathered so I decided to get the ingredients together and take some photos for the CY365 gallery. I used a few different perspectives: from above and then from the side, just for something different.
So back to the wild mushroom and artichoke recipe which can be found here. As I was making this I kept on wondering how it was going to turn out, and what it would taste like. I don't think I've ever heard of chickpeas in a pasta dish, and I don't think I've eaten artichokes very often. So it was going to be an interesting experiment. I didn't have fettucine so I used organic pasta spirals and I didn't have this product called 'Braggs' but a google search suggested using soy sauce in its place which I did. I also had to replace the Herbs De Provence, a french style mix, with Italian mixed herbs.
We no longer eat cheese or other dairy products at home so that meant no parmesan to put on the pasta (which we haven't done for awhile). However, I had come across some recipes to make one's own vegan 'parmesan' and decided to give that a try as well. And yes, I had nutritional yeast in the panty and plenty of cashew nuts. The recipe is one I found on the Veggieful blog here.