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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 244.5
  • Total Fat: 8.6 g
  • Cholesterol: 9.9 mg
  • Sodium: 657.8 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 6.9 g
  • Protein: 12.3 g

View full nutritional breakdown of Chickpea, mushroom and tomato pasta sauce calories by ingredient
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Chickpea, mushroom and tomato pasta sauce

Submitted by: ERIKA05

Introduction

This is a popular weeknight favourite in my house, adapted from a recipe out of Canadian Living magazine. This is one of the few vegetarian dishes I make that my husband really really likes. I usually serve it over whole wheat pasta or spaghetti squash if I'm looking to really boost the veggies (these aren't taken into account in the nutritional info, which is for the sauce ONLY). It's also good with a little bit of leftover spicy sausage or chicken, although this isn't reflected in the nutritional calculation either.

Tons of fibre in this one!
This is a popular weeknight favourite in my house, adapted from a recipe out of Canadian Living magazine. This is one of the few vegetarian dishes I make that my husband really really likes. I usually serve it over whole wheat pasta or spaghetti squash if I'm looking to really boost the veggies (these aren't taken into account in the nutritional info, which is for the sauce ONLY). It's also good with a little bit of leftover spicy sausage or chicken, although this isn't reflected in the nutritional calculation either.

Tons of fibre in this one!

Number of Servings: 8

Ingredients

    3 cups cooked Chickpeas (or use canned after washing)
    3 cups diced mushrooms
    2 medium onions, diced roughly
    6 cloves garlic, crushed/pressed
    1 cup Parmesan Cheese, freshly grated
    4 cups Canned Tomatoes,
    Olive Oil, 2 tbsp
    1 tbsp each Basil, Oregano, and Rosemary (or to taste - I like to use lots!)
    Salt and Pepper to taste

Directions

- Bring salted water to a boil and cook pasta according to package directions.
- Sauté onion and garlic in olive oil ~ 3 minutes.
- Add mushrooms and continue to saute until mushrooms are softened and release their liquid.
- Add chickpeas and seasoning and sauté an addition 2-5 minutes, mixing thoroughly by turning.
- Add canned tomatoes, draining off about half of liquid (or according to your preference), increase heat and cover to bring to a boil.
- Reduce heat and simmer ~10 minutes. When pasta is ready, strain and add to remaining ingredients, stirring until covered.
- Garnish each serving liberally with grated parmesan and additional salt and pepper according to taste









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