Chickpea Spaghetti

with Peas & Mushrooms in a Cashew Cream Sauce

Barilla Chickpea Spaghetti pasta package

Made with

Barilla® Chickpea Spaghetti

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Ingredients 4 Servings


  • 1    box Barilla® Chickpea Spaghetti
  • ½   cup cashews, soaked in 1 cup 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
  • Salt and black pepper to taste
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  • In a processor, blend cashews with water until very smooth, set aside.

  • Bring a large pot of water to a boil; cook pasta according to package directions.
  • Meanwhile, in a skillet sauté olive oil with garlic for two minutes, add mushrooms and sauté until slightly brown. 

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

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

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