Having just realised that I’m lactose intolerant, I’ve been on the look out for vegan recipes. This one is waaaay more than the sum of its parts. I was wary of the capers, but they really make the dish. 

130g spaghetti

15 ml extra virgin olive oil

1 banana shallot, finely chopped

140g  shiitake mushrooms, thinly sliced

1 teaspoon fresh thyme

100ml white wine

170g marinated artichoke hearts, drained and chopped 

15g small capers, drained

To serve: chopped parsley

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, then  drain.

• Heat oil in a large pan over low heat; sweat the shallots until they start to become soften, but not burned – about 8 minutes. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.

• Pour mushroom mixture over pasta and serve with chopped parsley