1 onion, chopped1 clove garlic, chopped
250g mushrooms, sliced into quarters
2 carrots, sliced into 1cm chunks
fresh rosemary
olive oil
1 glass white wine
2 cans chickpeas
5dl chicken stock
100g pasta tortiglioni
fresh basil
fresh parsley
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.
3 comments:
Hello from New Zealand.
I like this recipe - and it could be made with various types of canned beans too.
I've just had a wonderful time reading through your recipes here. These days I may not be able to eat all the wholemeal/high fibre stuff, but it doesn't stop me enjoying the recipes and imagining the flavours combined with the textures.
Thank you for the inspiration,
Michelle in Wellington, NZ
Thanx Michelle from NZ....yes you´re right, you could use all kinds of canned beans and different kinds of veg. Just let the imagination run wild!! :)
Love this recipe...been reading through your other ones as well and they all look really delicius.....especially the crépes...mmmmm yummy:). Keep on posting and I will keep on reading
Kristen
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