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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 the broccoli and mushrooms. Heat the olive oil in a medium pan and lightly brown the garlic and parsley.
  2. Add the broccoli and mushrooms. Stir for 4–5 minutes, until the mushrooms soften and release their water.
  3. Add half the chickpeas, 1 cup water, the soy sauce and salt to taste. Simmer for about 10 minutes until fork-tender, adding a little water if needed. If using frozen vegetables, omit the initial cup of water as directed in the original recipe.
  4. Meanwhile, bring a pot of water to a boil, salt it and cook the pasta.
  5. Blend the remaining chickpeas with the lemon juice, salt, pepper and enough pasta-cooking water to make a creamy sauce. Add Parmesan or tahini if desired, adding a little more water when using tahini.
  6. Reserve a glass of the pasta-cooking water, then drain the pasta. Add the pasta and chickpea sauce to the vegetable pan and mix. Loosen with a little reserved water to your preferred consistency, then 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.