Chickpea Spaghetti with Mushroom Ragout & Parmigiano Sauce

Fall in love with dish packed with seasonally fresh mushrooms!

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Ingredients 4 Servings


  • 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
  • Salt and ground black pepper, to taste

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

  • In a separate small pot boil cream, add cheese, turn off heat and whisk until smooth, set aside.
  • 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.

  • Drain pasta and toss with mushroom sauce over high heat until liquid is reduced.

  • Add remaining olive oil and parsley.

  • Plate pasta and drizzle with creamy cheese sauce over the top.

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