Chickpea Casarecce with Asparagus and Mushrooms

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Chickpea Casarecce with Asparagus and Mushrooms

Chickpea Casarecce with Asparagus and Mushrooms

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner
Cuisine: Italian
Keyword: asparagus, chickpeas, mushrooms
Servings: 4
Author: Barilla


  • 1 box Barilla® Chickpea Casarecce
  • 1 Garlic Clove, chopped
  • ½ pound Baby bella mushrooms sliced thin
  • 1 cup Asparagus 1 inch pieces
  • ¼ cup Parmigiano Reggiano grated
  • 2 tablespoons Extra virgin olive oil
  • ½ pound Oyster Mushrooms sliced thin
  • ½ cup Chardonnay Wine
  • Salt and Black Pepper to taste
  • 1 tablespoon Chives sliced


  • Bring a large pot of water to a boil.
  • Meanwhile. in a 12 inch skillet gently heat the olive oil with garlic over medium heat.
  • Once the garlic turns slightly golden add the mushrooms and asparagus then increase the heat to high.
  • Sauté for 2-3 minutes or until the mushrooms are browned. Deglaze with white wine and reduce by ½ and season to taste.
  • Cook the pasta according to the package directions.
  • Reserve ½ cup of the pasta cooking water. Add pasta water to the skillet with mushrooms and asparagus then bring to a simmer.
  • Drain and toss the pasta with the sauce.
  • Add the cheese and chives to the pasta. Stir to combine.
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