Scroll down below the recipe to Enter the Chickapea Pasta Giveaway.

I’m happy to be sponsored by Chickapea Pasta. This gluten-free, organic, chickpea and lentil pasta has a nutty goodness and is wonderful topped with my mushroom ragu.

A number of years ago I started eating gluten-free(ish) and physically, it made me feel  so much better. It’s always a challenge to find gluten-free pasta that isn’t corn-based, so I was happy to find Chickapea Pasta. It has a unique taste and texture, and it stands up to some of my very bold sauces. It’s non-gmo, has a low glycemic index and is a superfood with more than 25 grams of protein. If you’re tired of choosing between convenience and nutrition, it’s both!


I wanted to create a pasta that worked for my vegetarian and vegan family members, and this one is ideal because you can make it either way. To take the flavor up a notch, I made a homemade vegetable stock (although, feel free to use a store bought vegetable stock) and boiled the pasta in it. Fall is a wonderful time of year to find assorted mushrooms so I chose these dry Chanterelle, Cremini and Shitaki mushrooms. By soaking the chanterelles, I was left with a magic elixir. One of the tricks of the pasta is to make it al dente, and in the end I combined the mushrooms with sherry, garlic, and my Marinated Pearl Onions MAGIC ELIXIRâ„¢, then finished it with a bit of the vegetable broth pasta water– another MAGIC ELIXIRâ„¢ and a wonderful and healthful way to finish off the sauce. It’s great topped with Parmesan, or keep it vegan and leave the Parmesan out. Delicious!


[recipe title=”Chickapea Mushroom Ragu Gluten Free Pasta” print=”true” ]

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  • 1 cup Shitaki mushrooms
  • 1 cup Cremini mushrooms
  • 1 cup dried Chanterelle mushrooms
  • 1-1/2 cups water
  • 2 Tbsp clarified butter
  • 1 Tbsp olive oil
  • 1/2 cup pearl, or regular Marinated Onions MAGIC ELIXIRâ„¢
  • 1/4 cup sherry
  • 5 garlic cloves, chopped
  • juice of chanterelle mushrooms cooked down, reduced in half (about 3/4 cup)
  • salt, to taste
  • freshly ground black pepper, to taste
  • 2 quarts vegetable broth (homemade recipe below or use store-bought)
  • 2 packages Chickapea Gluten Free Pasta


  1. Soak the dried chanterelle mushrooms in 1-1/2 cups hot water. Make sure the mushrooms are covered in the water. Let soak for at least 30 minutes. Set aside and save the mushroom liquid.
  2. In a small pan, heat the mushroom liquid to a simmer and reduce to half.
  3. Heat 2 Tbsp clarified butter and 1 Tbsp olive oil in a large fry pan over medium high heat. Add all the mushrooms and cook for 4 minutes, stirring frequently.
  4. Add 1/2 cup Marinated Onions MAGIC ELIXIRâ„¢ and cook for 2 more minutes.
  5. Add 1/4 cup sherry and the garlic and stir to combine. Cook for 1 minute.
  6. Add 3/4 cup reduced mushroom liquid and stir.
  7. Add salt and pepper to taste.
  8. Bring the vegetable broth to a boil. Add the pasta and cook for 6 minutes. Drain the pasta and keep 1-2 cups of the pasta water.  DO NOT rinse the pasta.
  9. Add the pasta to the mushrooms and gently stir to combine.
  10. Add 1 cup of the pasta water and stir.
  11. Serve topped with parmesan and parsley.

Vegetable Stock


  • 1 tsp salt
  • 1 Tbsp olive oil
  • 1 onion
  • 2 celery stalks with leaves
  • 1 celery root
  • 2 large carrots
  • 1 bunch green onions
  • 8 cloves garlic, minced
  • 8 fresh parsley sprigs
  • 8 fresh thyme sprigs
  • 1 potato
  • 1 cup of mushrooms
  • 2 bay leaves
  • 2 quarts water


  1. Chop all the vegetables.
  2. Heat the oil in a large stock pot and caramelize the vegetables.
  3. Add the water and bring to a boil. Turn down and simmer uncovered for 1 hour.
  4. Strain and keep the liquid as stock.




disclaimer: this post is sponsored by Chickapea Pasta