CREAMY CHICKPEA AND MUSHROOM PASTA

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INGREDIENTS

2 tablespoons olive oil
2 medium onions sliced
250 g button or portobellini mushrooms, sliced
1 small tin tomato paste
240g penne or tagliatelli pasta
3 cloves of garlic, finely diced
2 tspn Oreganum
2 tspn Basil
1/2 cup vegetable or chicken stock
1 can chickpeas
1/2 cup chopped sun-dried tomatoes
Salt and pepper to taste
1/2 cup plain yoghurt

GARNISH

1/2 cup grated Parmesan cheese
Garnish with extra Parmesan and fresh parsley or chives

Instructions

  • Heat a large pot over medium heat. Add oil, onions, and ½ tsp salt. This part will require patience. Cook onions for 35 min. until soft, golden brown, and reduced. 
  • While onions are caramelizing, cook pasta according to package directions (in heavily salted water). Drain and set aside.
  • Once onions are caramelized, add garlic and mushrooms. Cook for 6-7 min. until mushrooms are light golden brown, soft, and have lost most of their moisture.
  • Stir in tomato paste, dried herbs, black pepper, and stock. Cook until tomato paste goes darker in color. 
  • Pour in chickpeas and sun dried tomatoes. Cook until chickpeas are tender and warmed through and the sauce slightly thickens and starts to coat chickpeas.
  • Add spinach and pasta and stir to coat.
  • Add plain yoghurt (one could use cream as well).
  • Add salt as needed.
  • Mix in cooked pasta and garnish with Parmesan and fresh parsley or chives.

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