Fresh Chickpea Pappardelle with Buttered Chanterelles, Thyme, and Wine {Gluten-Free}

Fresh pasta made from chickpea flour plays well with buttery wild mushrooms infused with thyme, white wine, gruyère and Parmesan. A gluten-free, vegetarian recipe collaboration.

Culinary insanity often ensues when you get more than one food blogger in a kitchen at once, especially when they are Sarah and Phi. These wildly talented ladies met at a picnic and made a date to take advantage of Sarah's flour mill. They kindly invited me along, and when the topic of conversation turned to dinner, we decided to try our hands at gluten-free chickpea flour ravioli filled with herbs and mushrooms.

Photos by Sarah

We met Sarah on the other side of the bay, ate quince cake with coffee for breakfast, and bought way too many groceries from the likes of Berkeley Bowl, Monterey Market, and Country Cheese Coffee Market. Back at Sarah's beautiful home, Phi cooked up rice noodles with mushrooms and stem lettuce for lunch while Sarah shaped strawberry red bean mochi for lunch desserts. I like the way those two think.

We gave the grain mill a workout that day, throwing in everything we could dream up: yellow split peas, pumpkin seeds, wild rice, chickpeas, and grains of sweet brown rice.

We mixed the chickpea flour with eggs and a touch of sweet rice and tapioca flours, which we sent through Sarah's pasta roller until it formed wide sheets. In went a blend of chanterelles sauteed with shallots, herbs and fancy cheese, which we sealed and cut into scallop-edged ravioli. Boiled, pan-fried, and topped with more mushrooms, they made a heavenly and well-deserved feast.

Photo by Sarah

But the real star in my mind was the small bowl of pappardelle we made with a rogue pasta sheet. We tossed these thick, nubby noodles with leftover ravioli filling and grated cheese, and even after four decadent courses, I still wanted to devour the whole bowl. Clearly more pappardelle were in order.

Pappardelle are wide, flat noodles similar to fettuccine, only fatter. The word is fun to say, and it has an even more adorable meaning, coming from the word "to gobble up." Which is exactly what I wanted to do to them.

Artichoke kept us on task.

It had been a while since I'd made or eaten fresh pasta, and I'm thrilled with the outcome of our creation. The protein in the chickpea flour holds the dough together with the help of a bit of starch and gum, and the resulting sheets are as smooth and pliant as traditional semolina noodles. We expected a "beany" flavor but were pleasantly surprised by how mild these tasted, with just a touch of earthiness. I'm not sure anyone would be the wiser.

Wild mushrooms are popping into season on the West Coast and there are few better places to go "foraging" than the Monterey Market in North Berkeley. Buttery chanterelles and meaty king oysters make a perfect foil for the chewy noodles, bursting with umami thanks to an infusion of white wine, shallot, garlic, and fresh herbs.

When I finished shooting this the other night, I sat at the table scarfing a bowl, thinking that it was the most delicious thing I could remember eating, ever. Its deliciousness betrays the fact that it's actually kinda healthy, full of vegetarian protein.

This recipe is a bit of a process if you make it from scratch like we did, but there are many short cut options that could make things simpler. You could start with pre-ground chickpea flour. You could skip the pasta-making and use pre-made fresh pasta of your choice (I've even been seeing more gluten-free versions popping up lately in the fresh pasta sections of healthy foodie stores). You could use dried pasta, though the quantities will be a bit different. And if you don't have access to chanterelles and king oysters, feel free to try this with different varieties.

Photo by Sarah

More Pasta Recipes:

• Pasta alla Carbonara with Brussels Sprouts and Bacon
• Nettle Pesto Pasta with Sun-Dried Tomatoes and Ricotta Salata
• Baked Pumpkin Mac and Cheese with Kale and Cauliflower
• Creamy Cashew-Miso Pasta with Peas and Fava Beans

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this chickpea pasta recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

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Fresh Chickpea Pappardelle with Buttered Chanterelles, Thyme, and Wine {Gluten-Free}

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Fresh pasta made from chickpea flour plays well with buttery wild mushrooms infused with thyme, white wine, gruyère and Parmesan.

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4 servings

Ingredients

For the pasta and mushrooms:

• half a batch fresh chickpea pappardelle (or other fresh pasta of your choice) (about 11 ounces)
• fine sea salt, as needed
• 7 ounces chanterelles (200 grams)
• 7 ounces king oyster mushrooms (200 grams)
• olive oil, as needed
• 1 medium shallot, peeled and sliced
• 2 large cloves garlic, peeled and thinly sliced
• 2 tablespoons unsalted butter (1 ounce / 30 grams)
• 1/4 cup dry white wine (or vegetable stock)
• 1 scant tablespoon fresh thyme leaves (lemon thyme if you can get it)
• a small handful of Italian parsley leaves
• 1/2 cup grated aged gruyere (or more to taste) (2 ounces / 55 grams)
• a good squeeze of lemon juice

For finishing the pasta:

• shaved parmesan
• black pepper
• flaky salt
• super good olive oil

Instructions

• Fill a large soup pot with water, salt it generously (Italians say it should be as salty as the Mediterranean ocean), cover, and let it come to a boil while you prepare the vegetables.
• Wipe any dirt off of the mushrooms with a damp cloth or paper towel (you can give them a brief rinse under running water if they're really dirtand trim away any tired or dirty ends. Cut the mushrooms into large pieces or thick slices, depending on their shape and how you want the finished dish to look. I like to be able to see the shapes of the different mushrooms.
• Heat a thin film of olive oil in a wide skillet over medium heat and when it shimmers add a single layer of mushrooms. Cook until golden on the first side, then flip and cook on the second side until tender and golden, a few minutes on each side. Remove to a bowl and continue with the rest of the mushrooms.
• When all the mushrooms are cooked, add the butter to the pan. When melted and foamy, add the shallots and garlic. Cook, stirring, until the shallots are tender, then add the thyme, white wine, and 1/4 teaspoon salt. Simmer to reduce a bit, scraping any good stuff up off of the bottom of the pan, then gently fold in the mushrooms, cooking just to heat through. Off the heat, stir in a squeeze of lemon juice.
• Add the pasta to the pot of boiling water, give it a gentle stir to keep it from clumping together, and cook until tender, 3-4 minutes. Reserve a few tablespoons of the cooking water, and drain the pasta well. Place the pasta in a large bowl and drizzle with a tablespoon or two of olive oil, and the grated gruyere, tossing to coat. Gently fold in the mushroom sauce and the parsley. Taste for seasoning, adding salt if you feel the dish needs it. If the pasta looks dry, fold in a bit of the reserved pasta water.
• Place the pasta on a platter or individual plates or bowls and top with a drizzle of olive oil, a good grating of black pepper, a sprinkle of flaky salt, a mess of shaved parmesan, and a few pretty parsley leaves. Serve immediately.
• Leftover pasta keeps well, refrigerated airtight, for up to several days. It is especially tasty pan-fried in olive oil until the edges are crispy.

Notes

Get the chickpea pasta recipe here, or feel free to make this with any fresh pasta or variety of mushrooms that you like.

If you don't do wine, you can use a mild vegetable stock in its place. If you do do wine, have plenty on hand to wash down this bowl of deliciousness. I like something a little crisp tangy such as Sauvignon Blanc or Sancerre.

Leftover pasta, should you have any, is heavenly when pan-fried until crispy. 

Nutritional values are based on one of four servings.

Nutrition

Calories: 520kcalCarbohydrates: 53gProtein: 29gFat: 25gSaturated Fat: 9gCholesterol: 38mgSodium: 246mgPotassium: 529mgFiber: 15gSugar: 9gVitamin A: 690IUVitamin C: 8.6mgCalcium: 298mgIron: 10.3mg

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

Fresh Chickpea Pappardelle with Buttered Chanterelles, Thyme, and Wine {Gluten-Free}

Get the chickpea pasta recipe here, or feel free to make this with any fresh pasta or variety of mushrooms that you like. If you don't do wine, you can use a mild vegetable stock in its place. If you do do wine, have plenty on hand to wash down this bowl of deliciousness. I like something a little crisp tangy such as Sauvignon Blanc or Sancerre. Leftover pasta, should you have any, is heavenly when pan-fried until crispy. 

Makes about 4 servings
 
For the pasta and mushrooms:
half a batch (about 11 ounces) fresh chickpea pappardelle (or other fresh pasta of your choice)
fine sea salt, as needed
7 ounces (200 grams) chanterelles
7 ounces (200 grams) king oyster mushrooms
olive oil, as needed
1 medium shallot, peeled and sliced
2 large cloves garlic, peeled and thinly sliced
2 tablespoons (1 ounce / 30 grams) unsalted butter
1/4 cup dry white wine (or vegetable stock)
1 scant tablespoon fresh thyme leaves (lemon thyme if you can get it)
a small handful of Italian parsley leaves
1/2 cup (2 ounces / 55 grams) grated aged gruyere (or more to taste)
a good squeeze of lemon juiceFor finishing the pasta:
shaved parmesan
black pepper
flaky salt
super good olive oil

Fill a large soup pot with water, salt it generously (Italians say it should be as salty as the Mediterranean ocean), cover, and let it come to a boil while you prepare the vegetables.

Wipe any dirt off of the mushrooms with a damp cloth or paper towel (you can give them a brief rinse under running water if they're really dirty) and trim away any tired or dirty ends. Cut the mushrooms into large pieces or thick slices, depending on their shape and how you want the finished dish to look. I like to be able to see the shapes of the different mushrooms.

Heat a thin film of olive oil in a wide skillet over medium heat and when it shimmers add a single layer of mushrooms. Cook until golden on the first side, then flip and cook on the second side until tender and golden, a few minutes on each side. Remove to a bowl and continue with the rest of the mushrooms.

When all the mushrooms are cooked, add the butter to the pan. When melted and foamy, add the shallots and garlic. Cook, stirring, until the shallots are tender, then add the thyme, white wine, and 1/4 teaspoon salt. Simmer to reduce a bit, scraping any good stuff up off of the bottom of the pan, then gently fold in the mushrooms, cooking just to heat through. Off the heat, stir in a squeeze of lemon juice.

Add the pasta to the pot of boiling water, give it a gentle stir to keep it from clumping together, and cook until tender, 3-4 minutes. Reserve a few tablespoons of the cooking water, and drain the pasta well. Place the pasta in a large bowl and drizzle with a tablespoon or two of olive oil, and the grated gruyere, tossing to coat. Gently fold in the mushroom sauce and the parsley. Taste for seasoning, adding salt if you feel the dish needs it. If the pasta looks dry, fold in a bit of the reserved pasta water.

Place the pasta on a platter or individual plates or bowls and top with a drizzle of olive oil, a good grating of black pepper, a sprinkle of flaky salt, a mess of shaved parmesan, and a few pretty parsley leaves. Serve immediately.

Leftover pasta keeps well, refrigerated airtight, for up to several days. It is especially tasty pan-fried in olive oil until the edges are crispy.