clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chickpea pasta with creamy mushroom sauce in a bowl

Chickpea rotini with creamy mushroom sauce

  • Author: Carla
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 4 1x


Chickpea pasta with a delicious creamy mushroom sauce.


  • 1 small onion
  • 14 oz (400 g) baby bella mushrooms
  • 13 oz chickpea rotini pasta
  • 1 pint heavy cream
  • 1.5 oz brandy
  • Salt
  • Pepper
  • Olive oil


  1. Finely chop the onion and sauté with olive oil at low heat until golden, about 10 min.
  2. Add sliced mushrooms and cook for 5 min more.
  3. Add a pinch of salt and pepper.
  4. Add brandy to the pan and flambee (be careful if you are not familiar with the technique-see notes below).
  5. Add heavy cream, turn the heat down and cook for 8-9 min stirring occasionally until the sauce has reduced a bit.
  6. In the meantime, cook the pasta according to the package instructions.
  7. Drain the pasta and transfer it to the pan with the sauce. Mix well and enjoy!


  • You can obviously use any type of pasta for this recipe. I have prepared it many times with regular wheat pasta and it is delicious.
  • To flambee the brandy just pour it into the pan and immediately lit it using a cooking lighter, it will quickly set the pan on fire. Slightly shake the pan by the handle until all the alcohol has been consumed. It can be scary the first time you do it. Just be very careful when lighting it up. You can also omit the brandy if you don’t feel like flambeeing it.

Keywords: chickpea pasta, rotini, mushroom sauce