STREAMING NOW: Jamie's Super Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe was adapted from a recipe in Jane Brody’s “Good Food Book.” I made some changes and additions to make it more in keeping with a Nutritarian eating style. This is good with or without the pasta. You can reduce prep time by using jarred garlic, frozen onions and mushrooms.”
1hr 5mins

Ingredients Nutrition


  1. In blender or food processor, puree one can of chickpeas with its liquid. Add second can of chickpeas, tomatoes, spinach, rosemary, parsley and pepper and set aside.
  2. Prepare garlic, onion and mushrooms and set aside.
  3. In a large saucepan (at least 3 quarts) add garlic, onion, mushrooms and cook until soft. Add small amounts of water as needed to prevent sticking.
  4. Start water for pasta.
  5. Add puree mixture, stirring it often and cook about 5 minutes.
  6. Begin cooking pasta according to package directions.
  7. While pasta is cooking, continue cooking puree mixture until it has thickened, about 10 minutes more.
  8. Toss sauce with cooked rotini and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a