Chickpea Spaghetti with Mushroom Ragout & Parmigiano Sauce
Chickpea Spaghetti with Mushroom Ragout & Parmigiano Sauce
20 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Mushroom
- No Meat
- Under 30 Minutes
- Weekend
- Weeknight
FALL IN LOVE WITH DISH PACKED WITH SEASONALLY FRESH MUSHROOMS
Ingredients
Serves 4
| 1 | Box (8.8 oz.) Barilla® Chickpea Spaghetti |
| 4 | Tablespoons extra virgin olive oil, divided |
| 1 | Clove garlic, minced |
| 1 | Pound mix mushrooms [shitake, oyster mushrooms, cremini], diced |
| 1 | Cup vegetable broth |
| 1 | Tablespoon Italian parsley, chopped |
| ¾ | Cup heavy cream |
| ½ | Cup Parmigiano-Reggiano cheese, grated |
| To taste | Salt and ground black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil; cook pasta according to package directions.
Step 2
In a separate small pot boil cream, add cheese, turn off heat and whisk until smooth, set aside.
Step 3
Meanwhile, in a 12-inch skillet sauté garlic with 2 tablespoons olive oil, add mushrooms and sauté until brown over high heat. Stir in vegetable broth and bring to a simmer. Add salt and black pepper and reduce to half.
Step 4
Drain pasta and toss with mushroom sauce over high heat until liquid is reduced.
Step 5
Add remaining olive oil and parsley.
Step 6
Plate pasta and drizzle with creamy cheese sauce over the top.