5 from 2 votes
Chickapea Mushroom Ragu Gluten Free Pasta
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

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.

Servings: 8 people
  • 1 cup shiktaki mushrooms
  • 1 cup cremini mushrooms
  • 1 cup chanterelle mushrooms dried
  • 1 1/2 cups water
  • 2 tablespoons clarified butter
  • 1 tablespoon olive oil
  • 1/2 cup marinated pearl onions
  • 1/4 cup sherry
  • 5 cloves garlic chopped
  • juice of chanterelle mushrooms cooked down to reduce by half (about 3/4 cup)
  • salt to taste
  • freshly ground black pepper to taste
  • 2 quarts vegetable broth
  • 2 boxes Chickapea Pasta
  1. 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

  2. In a small pan, heat the mushroom juice to a simmer and reduce to half.

  3. 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.

  4. Add 1/2 cup marinated onions and cook for 2 more minutes.

  5. Add 1/4 cup of sherry and the garlic and stir to combine. Cook for 1 minute.

  6. Add 3/4 cup reduced mushroom juice and stir.

  7. Add salt and pepper to taste.

  8. 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.

  9. Add the pasta to the mushrooms and gently stir to combine.

  10. Add 1 cup of the pasta water and stir.

  11. Serve topped with parmesan and parsley.

Recipe Notes

Find the recipe for NoCrumbsLeft marinated onions here.