8ouncesWhole Wheat Fusilli PastaOr other whole wheat penne or rotini pasta
4tablespoonsExtra Virgin Olive Oil
1/2mediumOnionDiced
2largeCarrotDiced
10ouncesCremini MushroomsStems removed and diced
15ouncesChickpeasDrained and thoroughly rinsed
1tablespoonGarlic Powder
2teaspoonsHerbes de Provence
1/8teaspoonCrushed Red Pepper FlakesOptional
1/3cupRed WineDry
20ouncesTomato PureeOr crushed tomatoes
3tablespoonsFresh ParsleyChopped, optional
salt and freshly ground black pepper
Instructions
Boil a large pot of water. Salt the water and add the pasta. Cook until just al dente, about 7 minutes, and drain.
Meanwhile, place the chickpeas in a blender or food processor and pulse a few times, just until beans are roughly chopped (stop before beans are pureed into a smooth and creamy texture).
Heat the olive oil in a large sauté pan over medium heat. Add the onion and carrots and cook until softened, about 5 minutes.
Add the crimini mushrooms and chopped chickpeas and cook until heated through, about 2 minutes. Season with salt and pepper and add the garlic powder, herbes de provence, and (optional) crushed red pepper flakes. Stir until well combined.
Add the red wine and cook until wine is reduced, about 2 minutes. Add the tomato puree, stir until well combined, and season with additional salt and pepper.
Allow sauce to simmer and cook about 2 minutes more. Remove from heat and immediately stir in cooked pasta.
Top with fresh chopped parsley (optional), and serve.