1/1 Photo of Pasta With Chickpea Sauce
1 hr 5 mins
Anne Sainz's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1In blender or food processor, puree one can of chickpeas with its liquid and set aside.
- 2Prepare garlic, onion and mushrooms and set aside.
- 3In a large saucepan (at least 3 quarts) add garlic, onion, mushrooms and small amount of water and cook until soft. Add small amounts of water as needed to prevent sticking.
- 4Add puree, second can of chickpeas, tomatoes, spinach, rosemary, parsley and pepper.
- 5Start water for pasta.
- 6Heat puree mixture, stirring it often and cook about 5 minutes.
- 7Begin cooking pasta according to package directions.
- 8Continue cooking puree mixture until it has thickened, about 10 minutes more.
- 9Toss with cooked rotini and serve.
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Nutritional Facts for Pasta With Chickpea Sauce
Serving Size: 1 (399 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 490.7
- Calories from Fat 45
- Total Fat 5.1 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 62.0 mg
- Total Carbohydrate 93.4 g
- Dietary Fiber 19.2 g
- Sugars 11.6 g
- Protein 25.0 g