Chickpea and Mushroom Vegeroni Bow Ties
Elevate your weeknight dinner game with this flavorful Chickpea and Mushroom Vegeroni Bow Ties recipe! This vibrant pasta dish combines the earthy richness of sautéed white mushrooms with the hearty texture of protein-packed chickpeas, all tossed in perfectly cooked bow-tie pasta for a satisfying meal that's hearty yet light. Fresh parsley and basil lend a burst of herbal brightness, while a touch of zesty lemon juice ties the flavors together beautifully. Ready in just 35 minutes, this vegetarian masterpiece is perfect for busy nights or casual entertaining. Customize it with a sprinkle of Parmesan or a dash of red pepper flakes for added heat. Quick, wholesome, and incredibly flavorful, this recipe is a must-try for pasta lovers!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 oz Bow-tie pasta (farfalle, Vegeroni or regular)
- 3 tbsp Olive oil
- 3 Garlic cloves, minced
- 8 oz White mushrooms, sliced
- 1.5 cups Cooked chickpeas, drained and rinsed
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh basil leaves, chopped
- 2 tbsp Lemon juice
- 0.25 cup Grated Parmesan cheese (optional)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to boil and cook the bow-tie pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and become slightly golden.
Stir in the chickpeas and cook for 3 minutes, allowing them to warm through. Season with salt, black pepper, and red pepper flakes (if using).
Reduce the heat to low and add the cooked pasta to the skillet. Stir well to combine.
Stir in the reserved 1/2 cup of pasta water, lemon juice, and the remaining 1 tablespoon of olive oil. Let it simmer for 2-3 minutes to allow the flavors to meld.
Remove the skillet from heat and gently mix in the chopped parsley and basil.
Serve in bowls topped with grated Parmesan cheese, if desired. Enjoy your delicious Chickpea and Mushroom Vegeroni Bow Ties!
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 6.7 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 187 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 702 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
