Recipe | Mushroom & Chick Pea Pasta with Nutty Pangrattato

And here we are at the beginning of another week! But this time with a cold 🙁 I’m going to assume this is the incubated cold that my guy passed to me when he was sick over Christmas. Let me tell you, it’s not ideal. But I’m going to keep optimistic that it doesn’t debilitate me, and I’m still able to work and be active. Cross your fingers for me!

But first, this “everything but the kitchen sink” pasta dish was a huge hit last week. The nutty pangrattato is the star, and perfect as a substitute for cheese, when you’re fresh out!

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Mushroom & Chick Pea Pasta with Nutty Pangrattato

Serves 6

Ingredients; 

  • 3 Tbsp extra virgin olive oil, plus another 3 Tbsp
  • 4 anchovy fillets
  • 1 cup Panko breadcrumbs
  • Coarse salt & freshly cracked black pepper
  • 1 onion, diced
  • 1 lb. cremini mushrooms, thinly sliced
  • 2 cloves garlic
  • 1 can chick peas, strained and rinsed
  • 1/2 cup sun-dried tomatoes (packed in oil), thinly sliced
  • 1 cup chicken stock
  • 1/4 cup fresh basil, chiffonade (thinly sliced)
  • Pasta, of your choice

Method;

In a frying pan, heat EVOO on medium heat. Add in the anchovy fillets. Let the fillets melt into the oil, using a wooden spoon to break them up a little. Add in breadcrumbs and let toast in the oil for 5 minutes or so, tossing every so often to ensure even browning. Remove from the heat and set aside to cool. 

Put a large pot of water onto boil for the pasta, then begin to make your sauce in a large frying pan. Be sure to remove about a cup of the starchy  pasta water, and set aside. 

In the large frying pan heat EVOO on medium heat. When the oil is hot and shimmering, add in mushrooms, onions, and garlic. Sweat for a few minutes until translucent and fragrant. Add in chick peas and tomatoes, and toss to combine. De-glaze the pan with chicken stock, ensuring to scrape up any bits from the bottom of the pan. Reduce the heat and let simmer until the pasta is finished cooking – approximately 5-10 minutes. Taste and season with coarse salt and freshly cracked black pepper. 

When the pasta is finished cooking, strain it well, and put it back in the pot. Add the sauce to the pasta, and toss to combine. Adjust the consistency of the sauce by adding a little pasta water, if it looks a little too dry. 

Serve hot with the pangrattato on top instead of your typical Parmesan cheese! 

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YUM!

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