Pasta With Chickpea Sauce
Per serving
This recipe was adapted from a recipe in Jane Brody’s “Good Food Book.” I made some changes and additions to make it more in keeping with a Nutritarian eating style. This is good with or without the pasta. You can reduce prep time by using jarred garlic, frozen onions and mushrooms.
Ingredients
6 serv.- low-sodium chickpeas↗2 ounce
undrained, divided
- large garlic cloves↗4
minced
- large onions↗2
cut in half and thinly sliced
- sliced mushrooms2 cups
- diced tomatoes1 ounce
- frozen chopped spinach2 cups
- rosemary↗1 teaspoon
crushed
- dried parsley flakes↗1 1⁄2 tablespoons
- fresh ground black pepper↗1⁄4 teaspoon
or to taste
- whole wheat rotini↗12 ounces
2 oz per person
Step-by-step instructions
- 1
In blender or food processor, puree one can of chickpeas with its liquid. Add second can of chickpeas, tomatoes, spinach, rosemary, parsley and pepper and set aside.
- 2
Prepare garlic, onion and mushrooms and set aside.
- 3
In a large saucepan (at least 3 quarts) add garlic, onion, mushrooms and cook until soft. Add small amounts of water as needed to prevent sticking.
- 4
Start water for pasta.
- 5
Add puree mixture, stirring it often and cook about 5 minutes.
- 6
Begin cooking pasta according to package directions.
- 7
While pasta is cooking, continue cooking puree mixture until it has thickened, about 10 minutes more.
- 8
Toss sauce with cooked rotini and serve.
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