Chickpea Pasta Primavera

Here is a wholesome plant-based pasta primavera sure to satisfy. The chickpea rotini pasta, rich in protein, and the small dices of mozzarella melting among the browned mushrooms and caramelized veggies all add up to a real comfort dish.

8 oz chickpea rotini pasta (I used Barilla brand)

8 oz mushrooms, sliced

1/2 sweet yellow onion, sliced

1 small yellow pepper, sliced

1 small orange pepper. sliced

1 jalapeño pepper, sliced

2 Tbsp fresh salsa

1/4 cup frozen peas, defrosted

2 cloves garlic, minced

1 cup chicken broth

2 tbsp water plus 1 Tbsp cornstarch

12-14 grape tomatoes, halved lengthwise

1/4 lb mozzarella cheese, diced 1/4-inch

Fresh parsley leaves, minced, for garnish

Shredded Parmesan cheese, for garnish

Set a pot of water to a boil for the pasta. Meanwhile, sauté the mushrooms in a large skillet in a dash of olive oil until they release what water they will and brown up nicely, about 5-8 minutes.

Remove mushrooms to a bowl. Add the onion and peppers to the skillet and sauté for about 5 minutes.

Add the salsa and continue sautéing for another 2-3 minutes.

Now add the garlic and peas and cook another 2-3 minutes. Return the mushrooms to the veggies and mix together.

Season lightly with salt and pepper to taste and set veggies aside in a bowl.

Start to pasta cooking - it should take 7-8 minutes. Now add the broth to the skillet and bring to a boil. Whisk together the cornstarch slurry and add to the boiling broth. Whisk together to thicken the sauce. Now return the veggies to the sauce and add the tomatoes.

Reduce the heat to a sluggish simmer and heat the veggies through while the pasta finishes cooking.

Reserve a cup of cooking water and drain the pasta. Add the pasta to the veggies and mx well.

Add a dash of cooking water if necessary to form a nice glazed sauce. Now add in the mozzarella cheese.

Mix only a few turns and and then tip into a warmed serving platter. Garnish with parsley and Parmesan cheese.

Serves 4-6.

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