It’s a fact: sometimes pasta with tomato sauce gets boring. It’s also a fact: many of us have over stocked pantries right now. So, if you’re looking for a way to unload a can of chickpeas that isn’t in a Can Can Salad (although it’s one of my favorite uses!), give this pasta a try. What I love most is that it combines some of my favorite flavors—mushrooms, chickpeas and sun-dried tomatoes—in a warm, gooey, hearty pasta dish. I just love curling up on the couch with a loaded bowl of this pasta (topped with extra cheese of course) and indulging in an episode of Friends.
You can swap or up the veggies
If you’re not into spinach leave it out. If you’re craving broccoli or want to add a diced onion, go for it. I’ve played with the veggies in the dish a few times and it always comes out great. While I love onions, I usually don’t add them to this particular pasta since I think it gets lost in all the other heavy flavors, but if you’re feeling it go ahead and sauté some before you add the mushrooms. I’ve also added diced zucchini when I have one that’s begging to be used. Basically, what I’m saying is don’t be afraid to get a little creative with this dish!
Get cooking!
Sometimes we just need a different pasta. While you may never have had a mushroom, chickpeas, sun-dried tomato pasta, today just might be the day that you discover you love it. Combining a few ingredients that don’t seem like an obvious choice can sometimes lead to a yummy dinner (it can also lead to take out, but not in this case!). If you’re looking for some more pasta inspiration I absolutely Cacio e Pepe (cheese and freshly ground peppered pasta) and if you’re into mushrooms as much as I am this Mushroom Cream Sauce over ravioli is to die for. As always, let me know how your Pasta with Mushrooms, Chickpeas and Sun-Dried Tomatoes comes out by leaving a comment below. Buen provecho! Enjoy!
Pasta with Mushrooms, Chickpeas and Sun-Dried Tomatoes
Ingredients
- 2 tbsp extra virgin olive oil
- 8 oz sliced mushrooms (I like to use baby Portobellos)
- ¼ tsp garlic powder
- salt and freshly ground pepper to taste
- pinch of red pepper flakes (optional)
- 1 15.5 oz can of chickpeas (drained and rinsed)
- ½ cup sundried tomatoes (oil drained if necessary), chopped
- 2 cups of broth (veggie or chicken)
- 8 oz penne, ziti or similar dry pasta
- 1 medium tomato, diced
- 3 large handfuls of baby spinach
- 1 cup of shredded mozzarella or swiss cheese
Instructions
- Warm oil over medium heat in a large skillet. Add the mushrooms, garlic powder, salt, pepper and optional red pepper flakes and sauté for five minutes, stirring often. Add the sundried tomatoes, chickpeas and stock. Raise heat and bring to a boil; then reduce heat and let simmer until the liquid is mostly evaporated (about 15 minutes) stirring every few minutes. Add the tomatoes and spinach the last few minutes. You can always add some more broth if needed.
- Meanwhile cook the pasta according to the package directions in salted water to al dente. Add the drained pasta and cheese to the mushroom mixture. Stir to combine. If you think it is too dry, add some more broth or reserved pasta water. Taste and adjust seasoning. Serve immediately. (I always sprinkle some extra cheese on top for good measure!)
