Pasta with chickpeas and mushrooms

Name: Pasta with chickpeas and mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 30 g dried porcini mushrooms; 340 g linguine pasta; 30 ml olive oil; 1 pcs minced garlic; 480 g canned chopped tomatoes; 450 g canned chickpeas, rinsed; to taste salt; to taste black pepper

A dish made with pasta, chickpeas, and mushrooms, prepared with the addition of tomatoes and garlic.

Total: 35 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 516
Protein: 21 g
Fat: 6 g
Carbs: 97 g

Ingredients

for 4 servings

dried porcini mushrooms30 g
linguine pasta340 g
olive oil30 ml
minced garlic1 pcs
canned chopped tomatoes480 g
canned chickpeas, rinsed450 g
saltto taste
black pepperto taste

Method

6 steps

Soak the dried mushrooms in 240 ml of hot water until softened, then remove and chop them, reserving the mushroom soaking liquid.
Boil the pasta in salted water according to the package instructions until al dente.
In a skillet with olive oil, sauté the minced garlic for one minute.
Add the chopped tomatoes, chickpeas, and prepared mushrooms. Pour in a little of the mushroom soaking liquid and simmer over low heat for about 5-7 minutes.
Add the cooked pasta to the sauce, stir, and heat everything together.
Season with salt and black pepper to taste before serving.