Chickpea Spaghetti with Peas & Mushrooms in a Cashew Cream Sauce
Chickpea Spaghetti with Peas & Mushrooms in a Cashew Cream Sauce
1 hours 15 minutes total
- Chickpea and Red Lentil
- Easy
- Extra Virgin Olive Oil
- Garlic
- Mushroom
- No Meat
- Vegetarian
- Weekend
- Weeknight
Made with Barilla® Chickpea Spaghetti pasta
Ingredients
Serves 4
| 1 | Box Barilla® Chickpea Spaghetti |
| ½ | Cup cashews, soaked in water for 1 hour |
| 4 | Tablespoons 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 |
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.