Organic Tortiglioni with Chickpeas & Porcini Mushrooms

Ingredients

• 1 pounds Tortiglioni
• 1.5 pounds chickpeas
• 2 cups vegetable stock
• Fresh rosemary
• 4 tablespoons extra virgin olive oil (EVOO)
• 2 cloves garlic
• 7 ounces porcini (or wild) mushrooms
• Handful of chopped parsley
• Pecorino romano cheese (a handful)
• Salt & pepper
• 1 tablespoons rock or sea salt
• Water (for boiling the pasta)

Tortiglioni

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Directions

1. 1

   Fill a large pot with water, leaving some space at the top, and bring to a boil. Add 1 tbsp rock salt and stir with a wooden spoon until dissolved.

2. 2

   Add 6 tbsp of the chickpeas to a tall cup with 6 tbsp vegetable stock and a little fresh rosemary. Blend until smooth but thick, then set aside.

3. 3

   Set a large pot over medium heat and add 4 tbsp extra virgin olive oil, 2 crushed garlic cloves, the mushrooms, and the chopped parsley. Stir together, then add the remaining vegetable stock along with the remaining chickpeas (about 1¼ lb), more rosemary, salt, and pepper.

4. 4

   Stir through, cover with the lid, and cook for 15 minutes.

5. 5

   After about 7 minutes, add the Tortiglioni pasta to the boiling water and cook for 8 minutes (or per the package instructions). Drain, add to the pot with the mushroom-and-chickpea sauce, then stir in the blended chickpeas until well combined.

6. 6

   Add a generous handful of Pecorino Romano, stir with a wooden spoon, and serve.

7. 7

   Plate a portion of the cheesy pasta in a shallow bowl or plate, and spoon a little extra sauce over the top.