Spaghetti with artichokes, cannellinis, thyme and mushroom

It is cold today, thunderstorms went through, it is dreary, fortunately likely dreary only for a day after a sunny weekend. So cold, however, that a warm lunch was in order: frozen artichokes, cannelini beans, fresh thyme, and a few sauteed baby portabellas.

Spaghetti with artichokes, cannellini beans, mushroom and thyme

1 serving

• 2 oz cooked spaghetti
• 1/4 cup water
• 1 cup of frozen artichokes
• 1/2 cup cooked cannelini beans
• 1/8 cup white wine
• 1 ts olive oil
• 1 garlic clove
• 1 anchovy filet (or 1/4 ts anchovy paste)
• salt, pepper to taste
• a few springs of fresh thyme
• a few grates of parmesan
• 3-4 baby portabello mushroom

Heat the olive oil with the grated garlic and anchovy/paste in a frying pan for 2 min. Add the frozen artichokes, cannellini beans, cooked spaghetti, water and white wine to the pan, and stir well. Heat through until the artichokes are cooked, ca. 10min. Add fresh thyme, parmesan, salt and pepper to taste. Serve with mushroom (below).

In a separate pan, dry-fry the mushroom in a separate pan, and serve on top of the pasta.