Chickapea Pasta is gluten free, organic, and made from chickpeas and lentils, and has a nutty goodness. This dish is topped with a delicious mushroom ragu.
Soak the dried chanterelle mushrooms in 1 1/2 cups hot water. Make sure the mushrooms are covered in the water. Let soak for at least 30 min. Set aside and save the mushroom juice
In a small pan, heat the mushroom juice to a simmer and reduce to half.
Over medium-high, heat 2 Tbsp clarified butter and 1 Tbsp olive oil in a large fry pan. Add all the mushrooms and cook for 4 minutes, stirring frequently.
Add 1/2 cup marinated onions and cook for 2 more minutes.
Add 1/4 cup of sherry and the garlic and stir to combine. Cook for 1 minute.
Add 3/4 cup reduced mushroom juice and stir.
Add salt and pepper to taste.
Bring the vegetable broth to a boil. Add the pasta and cook for 6 minutes. Drain the pasta and keep 1-2 cups of the pasta water. DO NOT rinse the pasta.
Add the pasta to the mushrooms and gently stir to combine.
Add 1 cup of the pasta water and stir.
Serve topped with parmesan and parsley.
Find the recipe for NoCrumbsLeft marinated onions here.