ingredients
- 1 Box Tolerant Chickpea Spaghetti
- 4 Tbsp. extra virgin olive oil
- 1 Garlic clove, minced
- 6 Brussels sprouts, shaved
- 6 Oz shitake mushrooms, sliced
- ½ Cup dry white wine
- 1 Cup vegetable broth
- 1 Tbsp. Italian parsley, chopped
- 2 Tbsp. Roasted red pepper, diced (jar)
- ½ Cup Parmigiano cheese, grated (optional)
- Salt to taste
- Black pepper to taste
directions
Place a pot of water to boil; cook pasta according to directions. Meanwhile in a skillet over medium heat add 3 tbsp. of the olive oil and sauté mushrooms until slightly brown, add garlic and season with salt and pepper. Add brussels sprouts. Add wine and reduce to half, add broth, and reduce to half again. Reserve ½ c. pasta cooking water and add to the sauce. Drain pasta and toss with remaining olive oil over high heat with sauce until well combined, about one minute. Stir in cheese and parsley before serving.
