Pasta With Chickpea Sauce

"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."
 
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photo by Anne Sainz photo by Anne Sainz
photo by Anne Sainz
Ready In:
1hr 5mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • 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.
  • Prepare garlic, onion and mushrooms and set aside.
  • 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.
  • Start water for pasta.
  • Add puree mixture, stirring it often and cook about 5 minutes.
  • Begin cooking pasta according to package directions.
  • While pasta is cooking, continue cooking puree mixture until it has thickened, about 10 minutes more.
  • Toss sauce with cooked rotini and serve.

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RECIPE SUBMITTED BY

In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat. Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.
 
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