PASTA WITH CHICKPEA SAUCE
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.
Provided by Anne Sainz
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Prepare garlic, onion and mushrooms and set aside.
- 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.
- Start water for pasta.
- Add puree mixture, stirring it often and cook about 5 minutes.
- Begin cooking pasta according to package directions.
- While pasta is cooking, continue cooking puree mixture until it has thickened, about 10 minutes more.
- Toss sauce with cooked rotini and serve.
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Kaycee Henson
[email protected]This pasta dish is a great way to show off your culinary skills.
Adeniyi Diamond
[email protected]I love that this recipe is so versatile. You can make it as spicy or mild as you like.
Ipiiya Melanie
[email protected]This recipe is a great base for a variety of different dishes. You can add different vegetables, proteins, or cheeses to create your own unique dish.
Kamilah V. Berrios
[email protected]I've made this dish with different types of pasta and it's always good.
Tabrez Raza
[email protected]This recipe is a great way to use up leftover pasta.
Bishop Louis Ben Dadzie
[email protected]I'm not a big fan of chickpeas, but I really enjoyed this dish. The sauce was creamy and flavorful.
Wai Lay
[email protected]This pasta dish is a great way to get your kids to eat their vegetables.
rakibul islam557057
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser.
muhamad Gg
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Chendra Bista
[email protected]I've made this dish several times and it's always a hit. It's a great recipe for a weeknight meal.
rajesh tony
[email protected]This pasta dish is a great way to use up leftover chickpeas. It's also a healthy and delicious meal that's easy to make.
Main Danial
[email protected]Overall, this was a good recipe. The sauce was flavorful and the pasta was cooked perfectly. I would make it again, but I would make a few changes to the recipe.
Yalasia Ali
[email protected]The sauce was too thick for my liking. I would add more liquid next time.
Sikandar Butt
[email protected]This pasta dish was a bit bland for my taste. I think it needed more seasoning.
jelissa Rejon
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the creamy chickpea sauce and the bright, lemony flavor. I will definitely be making this again.
Mckenzie Sharp
[email protected]This recipe was easy to follow and the end result was delicious. The sauce was creamy and flavorful, and the pasta was cooked perfectly. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.
INNOCENT KEITH
[email protected]I'm not a huge fan of chickpeas, but this dish changed my mind. The sauce was so smooth and creamy, and the chickpeas added a nice texture. I'll definitely be making this again!
Mark Cates
[email protected]This pasta dish was a delightful surprise! The creamy chickpea sauce was rich and flavorful, and the addition of lemon zest and herbs gave it a bright, fresh taste. I served it with a side of roasted vegetables, and it was a perfect meal.