1 onion, chopped
1 clove garlic, chopped
250g mushrooms, sliced into quarters
2 carrots, sliced into 1cm chunks
1 glass white wine
2 cans chickpeas
5dl chicken stock
100g pasta tortiglioni
salt & pepper
Sweat the vegetables in some olive oil and fresh rosemary. Add the white wine and reduce the liquid.
Add the chick peas and chicken stock and let simmer on low heat for 20 minutes.
While it simmers, cook the pasta in salted water.
Remove half the chickpeas from the pan and set aside. Blitz the rest in a blender or with a staf-mixer until creamy and smooth. Then add the chickpeas and cooked pasta back to the pan. If the sauce is too thick add some of the pasta water to the pan.
Add some fresh basil and parsley and salt and pepper to taste. Serve with some bread and white wine.