• 250 g of spirulina pasta
• 2 tablespoons of olive oil
• 1-2 clove garlic
• 1 shallot
• 150 g of shiitake mushrooms, thinly sliced
• 100 g of maitake mushrooms
• 1/4 teaspoon dried thyme
• 1/4 cup white wine
• 150 g of marinated artichoke hearts drained and chopped
• 2 tablespoons capers. You can leave the capers out, if you do not like them.
• Fresh basil

Bring a pot of water to boil. Add a pinch of salt. Add pasta and cook until al dente.

Heat oil in a large pan over low heat. Fry garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme. Saute until mushrooms begin to soften. Deglaze pan with wine and simmer for 2 minutes. Stir in artichokes and capers and simmer for 2 to 3 minutes more.

Pour mushroom mixture over pasta and serve with fresh basil on the top.

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