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Roberta Di Rosa

Creamy Mushroom and Broccoli Pasta with Chickpea Sauce

Pasta with broccoli, mushrooms and a creamy sauce of blended chickpeas and lemon.
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Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic
  • parsley
  • 100 g broccoli about 1 cup; chopped
  • 70 g mushrooms about 1 cup; sliced
  • 1 tablespoon soy sauce
  • salt to taste
  • 240 g canned chickpeas about 1 1/2 cups; divided
  • 140 g dry pasta short pasta such as penne or macaroni
  • 1/2 lemon juice
  • black pepper to taste
  • 1 cup water for the vegetables; plus pasta-cooking water as needed for the sauce
  • Parmesan cheese or tahini optional; add to the sauce to taste

Method
 

  1. Rinse and chop broccoli and mushrooms. Heat olive oil in a medium pan; lightly brown garlic and parsley.
  2. Add broccoli and mushrooms; stir 4–5 minutes until mushrooms soften and release water.
  3. Add half the chickpeas, 1 cup water, soy sauce, and salt to taste. Simmer about 10 minutes until fork-tender, adding water if needed. For frozen vegetables, omit initial cup of water.
  4. Meanwhile, boil and salt a pot of water; cook pasta.
  5. Blend remaining chickpeas with lemon juice, salt, pepper, and enough pasta water for a creamy sauce. Add optional Parmesan or tahini, with extra water for tahini.
  6. Reserve a glass of pasta water; drain pasta. Mix pasta and chickpea sauce into vegetables. Loosen with reserved water to taste; serve.

Notes

Use the gram amounts for broccoli, mushrooms, chickpeas and pasta. Add water to the sauce gradually to reach your preferred consistency. Parmesan and tahini are optional alternatives.
Total time: 30–35 minutes.