Name: Chickpea Spaghetti with Peas & Mushrooms in a Cashew Cream Sauce
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: 1 Box Barilla® Chickpea Spaghetti; ½ Cup cashews, soaked in water for 1 hour; 4 Extra Virgin Olive Oil; 1 Garlic clove, chopped; 1 6-ounce box button mushrooms, sliced; 1 Cup peas; 1 Cup veggie broth; 1 Tablespoon Italian Parsley, Chopped; To taste Salt and black pepper

Chickpea Spaghetti with Peas & Mushrooms in a Cashew Cream Sauce

1 hours 15 minutes

Weeknight Weekend Vegetarian Extra Virgin Olive Oil Garlic Mushroom No Meat

Made with Barilla^® Chickpea Spaghetti pasta

Ingredients

4 servings

1Box Barilla^® Chickpea Spaghetti

½Cup cashews, soaked in water for 1 hour

4Extra Virgin Olive Oil

1Garlic clove, chopped

16-ounce box button mushrooms, sliced

1Cup peas

1Cup veggie broth

1Tablespoon Italian Parsley, Chopped

To tasteSalt and 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

In a processor, blend cashews with water until very smooth, set aside.

Step 2

Bring a large pot of water to a boil; cook pasta according to package directions.

Step 3

Meanwhile, in a skillet sauté olive oil with garlic for two minutes, add mushrooms and sauté until slightly brown.

Step 4

Stir in peas and veggie broth, bring to a simmer and cook for three minutes, add cashew cream, salt and pepper.

Step 5

Drain pasta and toss with sauce. Stir in parsley before serving.