Creamy Tomato Banza Chickpea Pasta with Mushrooms & Sweet Peppers

Creamy Tomato Banza Chickpea Pasta

with Mushrooms & Sweet Peppers

20 MIN
+$0.95/serving 2 Servings
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    From the Test Kitchen

    In this dish, hearty chickpea-based pasta and tender vegetables are tossed with a vibrant, aromatic tomato sauce, which highlights garlic, capers, Italian seasoning, and a bit of smooth mascarpone. A sprinkle of parmesan cheese just before serving provides the perfect finishing touch.
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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    ingredients
    Creamy Tomato Banza Chickpea Pasta with Mushrooms & Sweet Peppers
    Title
    • 10 oz Hot Italian Pork Sausage
    • 6 oz Banza Chickpea Rotini Pasta
    • 2 Tbsps Mascarpone Cheese
    • 1 8-Oz Can Tomato Sauce
    • ¼ cup Grated Parmesan Cheese
    • 2 cloves Garlic
    • 4 oz Mushrooms
    • 4 oz Sweet Peppers
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1 Tbsp Capers
    time-saving
    tips & techniques
    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. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water and cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. - Add the sausage and mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. - Add the capers, chopped garlic, and sliced peppers; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until slightly softened.

    Make the sauce
    4 Make the sauce

    To the pan, add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the sausage is cooked through. Turn off the heat.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pan of cooked sausagevegetables, and sauce, add the cooked pasta 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. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

    Tips from Home Chefs

    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. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings.

    2 Cook the pasta

    Add the pasta to the pot of boiling water and cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking.

    Cook the pasta
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. - Add the sausage and mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. - Add the capers, chopped garlic, and sliced peppers; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until slightly softened.

    4 Make the sauce

    To the pan, add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the sausage is cooked through. Turn off the heat.

    Make the sauce
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pan of cooked sausagevegetables, and sauce, add the cooked pasta 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. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

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