There are a few reasons you don’t see many pasta dishes on this blog.
First, I don’t eat very much of it. I’ve been feeling like I’m experiencing some sort of gluten or wheat sensitivity the last couple years, and so I’m often avoiding the pasta category altogether.
Next, pasta seems like an easy way out. In the U.S. at least, it evokes thrifty college meals lacking in both imagination and nutrition.
Also, I never found pasta all that satisfying. I could eat piles and piles of it and still be hungry. Non bene.
And lastly, pasta dishes have been demonized lately because of many books that are anti-grain. I can’t help but be swept up in some of this myself, and have become more of a low-carb vegan than a big-pile-of-grains vegan.
But I AM a fan of a quick meal, so I decided to try a pasta dish using a gluten-free variety. Add to it a healthy dose of protein thanks to chickpeas, and you have a recipe that’s tasty, quick and satisfying. There’s also a a high sauce-to-pasta ratio that makes it feel substantive. Try this flavorful, pantry-driven dish with a tossed green salad.
- 6 oz dried pasta (I used gluten-free, corkscrew shape, but you can always stick with wheat pasta)
- 1 T olive oil
- 1 c yellow onion, diced
- 3 garlic cloves, minced
- 1 t crushed red pepper
- 1 t fennel seed
- 2 t dried oregano
- 2 T tomato paste
- 8 oz mushrooms, sliced
- 1 15 oz can chickpeas, rinsed and drained
- 2 c crushed tomatoes
- ½ t salt
- ½ c fresh parsley, roughly chopped
- freshly ground pepper to taste
- 2 T veggie parmesan (optional) [I use the GoVeggie variety]
- Bring water to a boil for pasta and cook until noodles are al dente. Drain pasta and set aside.
- In a large sauce pan, heat olive oil. Over medium heat, stir in onion and garlic and cook about one minute. Stir in crushed red pepper, fennel seed and oregano and cook another minute. Stir in tomato paste and cook another minute.
- Add mushrooms and cook about three minutes. Stir in chickpeas and cook another minute. Stir in crushed tomatoes and cook about 5 minutes. Stir in salt. Lower heat and stir in cooked pasta until well mixed. Turn off heat and stir in parsley, adding freshly ground pepper to taste. Top with veggie parmesan, if you like.