Shiitake Scallopine

Recipe View 12 mins Bring a large pot of lightly salted water to a rolling boil. Add the angel hair pasta and cook for 8-10 minutes, or until al dente. Drain well, reserving about 1/2 cup of pasta water. (Estimated time: 10-12 minutes)

Recipe View 5 mins In a large, heavy-bottomed skillet, heat the extra virgin olive oil over low heat. Add the minced garlic and shallots, gently sweating them until they become fragrant and translucent, being careful not to brown. (Estimated time: 3-5 minutes)

Recipe View 3 mins Increase the heat to medium. Add the thinly sliced shiitake mushrooms and dried thyme. Sauté until the mushrooms begin to soften and release their earthy aromas, about 3 minutes. (Estimated time: 3 minutes)

Recipe View 2 mins Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom. Allow the wine to simmer for 2 minutes, reducing slightly to concentrate the flavors. (Estimated time: 2 minutes)

Recipe View 3 mins Stir in the drained and chopped marinated artichoke hearts and small capers. Simmer for an additional 2-3 minutes, allowing the flavors to meld together beautifully. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. (Estimated time: 2-3 minutes)

Recipe View 1 mins Pour the fragrant mushroom mixture over the drained angel hair pasta, tossing gently to coat every strand. Serve immediately and enjoy this vegan masterpiece. (Estimated time: 1 minute)