Creamy Tomato Banza Chickpea Pasta

with Mushrooms & Sweet Peppers

Serves 2 · 15–25 minutes

pasta, vegetarian, weeknight

Ingredients

• 6 oz Banza chickpea rotini pasta
• 4 oz mushrooms
• 4 oz sweet peppers
• 2 cloves garlic
• 2 Tbsp mascarpone cheese
• ¼ cup grated parmesan cheese
• 1 Tbsp capers
• 1 8-oz can tomato sauce
• 1 Tbsp Italian seasoning (Whole dried basil, sage, oregano, savory, rosemary, thyme & marjoram)
• 10 oz hot Italian pork sausage (with sausage)

Also: olive oil, salt, pepper

Steps

1. Prepare the ingredients

   • Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
   • Wash and dry the fresh produce.
   • Cut the mushrooms into bite-sized pieces.
   • Peel and roughly chop 2 cloves of garlic.
   • Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings.

2. Cook the pasta

   • Add the pasta to the pot of boiling water and cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat.
   • Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking.

3. Cook the vegetables

   • Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
   • Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
   • Add the capers, chopped garlic, and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

   With sausage:

   • Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
   • Add the sausage and mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
   • Add the capers, chopped garlic, and sliced peppers; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until slightly softened.

4. Make the sauce

   • To the pan, add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined.
   • Turn off the heat.

   With sausage:

   • To the pan, add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the sausage is cooked through.
   • Turn off the heat.

5. Finish the pasta & serve your dish

   • To the pan of cooked vegetables and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated).
   • Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired.
   • Serve the finished pasta garnished with the parmesan.

   With sausage:

   • To the pan of cooked sausage, vegetables, and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated).
   • Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired.
   • Serve the finished pasta garnished with the parmesan.