Pasta with chickpea cream and porcini mushrooms is like a warm hug on an autumn day. It transports you to a forest after a light rain, with the scent of moist earth and freshly picked mushrooms, blending with the enveloping creaminess of chickpeas. A dish that speaks of simplicity, tradition, and authentic flavors.
The ingredients come together in perfect harmony: chickpeas, slowly cooked until they become a velvety cream, offer an enveloping texture and a fragrance that fills the kitchen. The porcini mushrooms, with their intense and unmistakable aroma, are sautéed in a pan with extra virgin olive oil and a clove of garlic, releasing all their goodness. Finally, the pappardelle, wide and porous, dive into this cream, capturing every flavor in a rich and irresistible bite.
Perfect for a family dinner or to impress guests with something simple yet refined, this dish is a celebration of generous flavors that taste like home.
If you’re looking for a recipe that combines taste, tradition, and a touch of creativity, there’s nothing better than pasta with chickpea cream and porcini mushrooms. Prepare it and let yourself be enchanted by this absolute delight.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 660.00 (Kcal)
- Carbohydrates 85.87 (g) of which sugars 5.04 (g)
- Proteins 22.08 (g)
- Fat 26.44 (g) of which saturated 3.07 (g)of which unsaturated 0.03 (g)
- Fibers 10.89 (g)
- Sodium 1,212.13 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Chickpea Cream and Porcini Mushrooms
- 13 oz pappardelle
- 10.5 oz porcini mushrooms
- 14 oz cooked chickpeas, boiled
- 1 carrot
- 1 shallot
- 1 clove garlic
- 1 bunch parsley
- 2 cups vegetable broth
- 7 tbsps extra virgin olive oil
- 4 pinches salt
Preparation of Pasta with Chickpea Cream and Porcini Mushrooms
In a saucepan, heat three tablespoons of oil and add the shallot and the carrot, cut into pieces. Cook for 5 minutes over moderate heat.
Add the chickpeas and let them flavor for a couple of minutes. Then, pour in the hot broth and continue cooking for thirty minutes with the lid on.
When the chickpeas are ready, pour them into the blender. Blend until you obtain a homogeneous cream. Adjust the salt and add a little broth if it is too thick.Clean the porcini mushrooms with a slightly damp cloth to remove soil residues. Then cut them into cubes.
Brown the garlic clove with three tablespoons of oil. Add the mushrooms, two pinches of salt, and cook over moderate heat for 10 minutes. Finally, add a portion of the fresh, chopped parsley.
Now, mix the porcini mushrooms with the chickpea cream.
Cook the pasta al dente in a pot of plenty of boiling salted water. Drain it, keeping a little cooking water, and pour it into the pan with the sauce.
Mix the ingredients well and pour a couple of tablespoons of cooking water. Sauté for a few minutes over high heat.
Serve with the remaining parsley and a drizzle of oil.
Storage of Pasta with Chickpeas and Porcini Mushrooms
If you have leftover pasta with chickpea cream and porcini mushrooms, you can store it in the fridge for 1-2 days in an airtight container.
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FAQ
Can I use pre-cooked chickpeas for the chickpea cream?
Yes. Pre-cooked chickpeas are a quick and practical solution. I recommend rinsing them well under running water to remove the preservation liquid and obtain a cream with a more delicate flavor.
Is it possible to substitute the porcini with other types of mushrooms?
If you don’t have fresh or dried porcini mushrooms available, you can opt for champignon or pleurotus mushrooms. Even though the flavor will be less intense, the dish will still be delicious.
Which type of pasta is best suited for this recipe?
Pappardelle are perfect because they hold the cream well, but you can also use tagliatelle, fettuccine, or short pasta like rigatoni or mezze maniche.
Is the recipe suitable for those following a vegetarian diet?
Yes, pasta with chickpea cream and porcini mushrooms is perfect for vegetarians.
