Chickpea Pasta & Calabrian-Tomato Sauce with Mushrooms, Spinach & Peppers

Chickpea Pasta & Calabrian-Tomato Sauce

with Mushrooms, Spinach & Peppers

25 MIN
2 Servings
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From the Test Kitchen

We’re tossing this hearty chickpea-based pasta with sautéed veggies and a tomato sauce spiced with Calabrian chile paste for a pleasant kick of heat. For cooling contrast, we’re stirring in a bit of mascarpone cheese just before serving.
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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Wellness Details

Diabetes Friendly Plant-Forward 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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ingredients
Chickpea Pasta & Calabrian-Tomato Sauce with Mushrooms, Spinach & Peppers
Title
  • 6 oz Chickpea Rotini Pasta
  • 3 oz Baby Spinach
  • 4 oz Sweet Peppers
  • 4 oz Cremini Mushrooms
  • 2 cloves Garlic
  • 1 Shallot
  • 2 Tbsps Tomato Paste
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Mascarpone Cheese
  • 1 Tbsp Capers
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking. Return to the pot. 

Cook the vegetables & make the sauce:
3 Cook the vegetables & make the sauce:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers, sliced shallot, capers, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Stir in the spinach until wilted and combined.

Finish & serve your dish:
4 Finish & serve your dish:

To the pot of cooked pasta, add the cooked vegetables and sauce and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Gently stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking. Return to the pot. 

Cook the pasta:
Cook the vegetables & make the sauce:
3 Cook the vegetables & make the sauce:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers, sliced shallot, capers, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Stir in the spinach until wilted and combined.

4 Finish & serve your dish:

To the pot of cooked pasta, add the cooked vegetables and sauce and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Gently stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Enjoy!

Finish & serve your dish:
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