Pasta With Chickpea Sauce

Submitted by Anne Sainz

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 6

ingredients

• 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)

directions

1. 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.
2. Prepare garlic, onion and mushrooms and set aside.
3. 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.
4. Start water for pasta.
5. Add puree mixture, stirring it often and cook about 5 minutes.
6. Begin cooking pasta according to package directions.
7. While pasta is cooking, continue cooking puree mixture until it has thickened, about 10 minutes more.
8. Toss sauce with cooked rotini and serve.