• 6-8 cups spring water (to boil your pasta)
  • 12 ounce box of chick pea pasta
  • 2 tablespoon grapeseed oil
  • 1 tablespoon dried tarragon
  • 1 teaspoon sea salt
  • 1 teaspoon onion powder

Creamy Sauce

  • 2 tablespoon grapeseed oil
  • ½ medium onion, chopped
  • 16 ounce sliced cremini mushrooms
  • 1/4 teaspoon sea salt + plus ½ teaspoon additional
  • 1/4 teaspoon black pepper plus ½ teaspoon additional
  • 1/4 cup chickpea flour
  • 2 cups spring water
  • 15 ounce hemp milk
  • 1 tablespoon dried tarragon
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoon onion powder
  • 10-15 chopped cherry tomatoes,
  • 2 cups fresh kale



  • Grab a large pot and bring water to a boil. Add a pinch of salt to flavor the water.
  • Once water is boiling add chickpea pasta. for 8 to 10 minutes. Once pasta is done boiling, drain and add to a bowl. (Keep the pot out as you will need it to make your sauce.)
  • OPTIONAL: To your warm pasta add grapeseed oil, dried tarragon, sea salt, and onion powder.
  • Mix together coating your pasta with the seasonings evenly.

Creamy Sauce

  • Add 1 tablespoon grapeseed oil to the same big pot used to boil your pasta. Place over medium-high heat allowing the oil to heat up for 1 minute. To the hot oil add in chopped onions and sliced mushrooms. Cook, stirring occasionally until vegetables soften for about 3 to 5 minutes.
  • Add ¼ teaspoon of salt and ¼ teaspoon of pepper to your veggies to season and stir. Then pour in additional 1 tablespoon of grapeseed oil and chickpea flour. Stir consistently mixing your flour with the oil and vegetables for no more than 1 minute. There should be no DRY FLOUR spots. This will help thicken your sauce.
  • Next, pour in your spring water, hemp milk, dried tarragon, dried oregano, dried basil, onion powder, ½ teaspoon of sea salt, and ½ teaspoon of black pepper. Stir to combine and allow to simmer uncovered on low heat for about 20 minutes until the sauce starts to slightly thicken.
  • After about 20 minutes, add in your cooked pasta, tomatoes and kale. Stir until kale is cooked down for about 3 to 5 minutes and then remove from heat. The starches in the pasta will help thicken it up even more to get that creamy effect.
  • One serving is approximately 1½ – 2 cups.

Creamy Chickpea Pasta






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