Prep 25 mins
Cook 40 mins
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.
- 2 (15 ounce) cans low-sodium chickpeas, undrained, divided
- 4 large garlic cloves, minced
- 2 large onions, cut in half and thinly sliced
- 2 cups sliced mushrooms
- 1 (15 ounce) can diced tomatoes
- 2 cups frozen chopped spinach
- 1 teaspoon rosemary, crushed
- 1 1⁄2 tablespoons dried parsley flakes
- 1⁄4 teaspoon fresh ground black pepper (or to taste)
- 12 ounces whole wheat rotini (2 oz per person)
- 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.