Sage and Mushroom Pasta with Chickpea Balls

If you want a unique, delicious and filling pasta dish, try this sage and mushroom pasta. The protein-packed chickpea and cricket “meatballs” pair well with the butter, mushrooms and sage. To make this dish dairy-free, swap out the butter for your favorite butter substitute or olive oil. Feel free to use your favorite pasta - a rice pasta or chickpea/lentil pasta would work well to keep the recipe gluten-free.

Ingredients:

Chickpea Balls:

• 1-15 oz. can chickpeas, rinsed and drained
• 1 Tbsp. ground flaxseed
• 2 Tbsp. water
• 2 Tbsp. EXO Pure Cricket Powder
• 1-2 Tbsp. almond flour
• 1.5 Tbsp. olive oil
• 1 tsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp black pepper
• 4 stems thyme, leaves removed
• 2 cloves garlic, grated
• 1/4 cup chopped parsley

Pasta/Sauce:

• 8 oz. pasta of choice (we like rice pasta or a legume-based pasta)
• 1/4 cup reserved pasta water
• 1/2 cup milk of choice 
• 1/2 Tbsp. lemon juice
• 2 Tbsp. butter, ghee or dairy-free substitute
• 1 cup chopped onion
• 3 cloves garlic, sliced
• 8 oz. mushrooms, quartered
• 8 leaves sage (4 minced and 4 roughly chopped)
• 1/4 cup walnuts, chopped
• Salt and pepper

Instructions:

Preheat the oven to 350 degrees Fahrenheit. Mix together the ground flaxseed and water in a small bowl. Allow it to gel for a few minutes. 

Pulse the chickpeas, olive oil and lemon juice together in a food processor. Add in the flax egg, cricket powder, almond flour, salt, pepper, thyme, and garlic and blend until a chunky paste forms. Add the parsley and pulse until combined. Form the chickpea mixture into small balls and place them on a parchment-covered sheet pan. You may find it helpful to wet your hands slightly as you roll the mixture into balls. Bake the balls for 10 minutes, flip them over and bake for an additional 10, or until they are firm and golden.

While the chickpea balls are baking, begin to boil water for the pasta. Once the water comes to a boil, add the pasta and cook according to the package instructions. Drain the pasta and reserve about ¼ of the pasta water.

Heat the butter in a pan over medium-high heat. Once the butter is melted and begins to brown, add the onions. Saute for 5 minutes or until the onions are very soft, then reduce the heat to medium. Add the sliced garlic and stir until they're fragrant. Add the quartered mushrooms and minced sage and season with salt and pepper. When the mushrooms begin to soften, add the milk.

Add in the pasta and reserved pasta water once the sauce begins to bubble. When the sauce begins to thicken, top with the meatballs and remaining sage and season with salt and pepper.

Serve immediately and enjoy! 

For another satisfying dinner recipe, try our Southwestern Butternut Squash Bisque!