Brown Rice Tagliatelle with Creamy Mushrooms and Chickpeas
Recipes
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.
Ingredients
- 9 oz. jovial Gluten Free Brown Rice Egg Tagliatelle
- 8 oz. mushrooms, sliced
- 3 scallions, sliced
- 3 tbsp. jovial Reserve Blend Extra Virgin Olive Oil
- 1 cup jovial Chickpeas
- ¾ cup water
- 1 clove garlic
- 2 tbsp. fresh parsley, minced
Instructions
- Saute mushrooms, scallions, 2 tbsp. of olive oil with salt to taste in a large skillet until tender.
- In a blender, purée 1/2 cup of chickpeas, garlic, 1 tbsp. of olive oil and 3/4 cup of water until creamy.
- Add chickpea cream, 1/2 cup of whole chickpeas to the skillet, turn heat to medium low and cook until thickened, about 5 minutes.
- Cook pasta according to package instructions.
- Toss pasta with creamy mushrooms and chickpea sauce and serve garnished with freshly minced parsley
