Brown Rice Tagliatelle with Creamy Mushrooms and Chickpeas

Craving a cream sauce that’s not too heavy and vegan? This delicious dish will do the trick. The mushrooms add great flavor while the chickpeas are pureed to make a creamy sauce without dairy.

Instructions

1. Saute mushrooms, scallions, 2 tbsp. of olive oil with salt to taste in a large skillet until tender.
2. In a blender, purée 1/2 cup of chickpeas, garlic, 1 tbsp. of olive oil and 3/4 cup of water until creamy.
3. Add chickpea cream, 1/2 cup of whole chickpeas to the skillet, turn heat to medium low and cook until thickened, about 5 minutes.
4. Cook pasta according to package instructions.
5. Toss pasta with creamy mushrooms and chickpea sauce and serve garnished with freshly minced parsley