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    Home / Main Courses / Entrees

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

    Published Nov 10, 2014

    Jump to Recipe Print Recipe

    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.

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

    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.

    bowl of chickpeas
    chickpeas in blender

    ingredients in bowl
    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.

    dry ingredients through sieve
    egg dropped into bowl

    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.

    eggs in bowl

    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.

    mixing dough
    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.

    pasta dough

    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.

    pasta going through maker
    pasta maker
    making pasta

    Artichoke kept us on task.
    cat on dresser
    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.

    pasta on baking tray
    close up of mushrooms
    mushrooms on table

    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.

    mushroms in pan
    pasta in dish
    fork mixing pasta
    fork and pasta

    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.

    overhead shot of dish of Fresh Chickpea Pappardelle with Buttered Chanterelles, Thyme, and Wine {Gluten-Free

    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.
    bowl of pasta

    fork of pasta
    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.*

    5 from 1 vote

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

    Print Recipe Pin Recipe
    Fresh pasta made from chickpea flour plays well with buttery wild mushrooms infused with thyme, white wine, gruyère and Parmesan.
    Alanna Taylor-Tobin
    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.

    top down shot of Fresh Chickpea Pappardelle with Buttered Chanterelles, Thyme, and Wine {Gluten-Free}

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    the cover of the award-winning cookbook, Alternative Baker

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    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Crystal S. | Apples & Sparkle says

      November 10, 2014 at 11:22 pm

      Just stunning! So earthy and wonderful, I can completely see how this could be the "best thinkg ever". ; )

      Reply
      • Alanna says

        November 15, 2014 at 1:54 am

        Oh thank you Crystal!

        Reply
    2. myriam / rhubarb! rhubarb! rhubarb! says

      November 11, 2014 at 12:45 am

      ahh i am in love with this idea. also, your food-blogger dates sound every bit as delightful as i'd expect life to be when three wonderful food-loving minds meet. I like the way you three think. :)

      Reply
      • Alanna says

        November 15, 2014 at 3:24 am

        Aw thank you Myriam. Come and join us! :)

        Reply
    3. Dixya says

      November 11, 2014 at 1:26 am

      these look soooo adorable..whoever came up with pappardelle knew what they were talking about. i have never made fresh pasta but after this, i need to.

      Reply
      • Alanna says

        November 15, 2014 at 3:25 am

        Thank you Dixya - I quite agree re: pappardelle!

        Reply
    4. Tori Cooper says

      November 11, 2014 at 10:34 am

      Chickpeas for noodles?!! That is a brilliant idea and your pictures are simply stunning!

      Reply
      • Alanna says

        November 15, 2014 at 3:25 am

        Thank you Tori! We're pretty darn pleased with the idea ourselves. :)

        Reply
    5. Allyson Meyler says

      November 11, 2014 at 12:12 pm

      Really jealous of that grain mill! Also, that egg shot is my favorite. Incredible

      Reply
      • Alanna says

        November 15, 2014 at 3:25 am

        Seriously, me too! Thanks a bunch. :)

        Reply
    6. london bakes says

      November 11, 2014 at 2:41 pm

      This sounds like it packs a real punch of flavour + I'm totally in love with the idea of this chickpea pasta. Will be making it asap!

      Reply
      • Alanna says

        November 15, 2014 at 3:26 am

        Thanks Kathryn! I'm pretty sure you'll flip for this GF pasta. <3

        Reply
    7. Christine says

      November 11, 2014 at 5:24 pm

      This is such a fantastic meal! I love all of your photos too - it feels like I'm right in the kitchen with you, so beautiful! This pasta just sounds unreal too - it is so lovely that you got to meet up with blogging friends to create something like this :)

      Reply
      • Alanna says

        November 15, 2014 at 3:33 am

        I feel so lucky to know so many fabulous bloggers in my area. Come join us sometime! :)

        Reply
    8. Tina @ Just Putzing Around the Kitchen says

      November 11, 2014 at 5:50 pm

      This looks so good! And it sounds like you guys had fun...jealoussssss ;)

      Reply
      • Alanna says

        November 15, 2014 at 3:34 am

        Awww! We wish you had been there. Next time! ;)

        Reply
    9. Katherine says

      November 11, 2014 at 6:15 pm

      1. I envy you the foodie day. How fun!

      2. If I am at a restaurant and a dish has mushrooms I order it. I don't really care what else is on the plate :)

      3. Whose awesome apron is that in the pasta shot?

      4. Kitty :)

      Overall looks fabulous and simple, though I may have to go the lazy way and use Pappardelle somebody else made.

      Reply
      • Alanna says

        November 15, 2014 at 3:34 am

        Aren't Sarah's aprons fabulous?! I'm a mushroom fan, too, and I'm pretty sure this dish would be superb with any fresh pasta, or even gnocchi!

        Reply
    10. Eileen says

      November 11, 2014 at 8:25 pm

      This is such a good idea. Protein pasta, hooray!

      Reply
      • Alanna says

        November 15, 2014 at 3:35 am

        Haha, totally!

        Reply
    11. Amy says

      November 11, 2014 at 9:59 pm

      Your food and friend filled day sounds wonderful. This pasta sounds perfect. I have been longing to make my own fresh, gluten free pasta and here is the perfect recipe and reason! Now I just have to convince my other half to buy me a pasta roller for Christmas. With promises of dinners like this, that shouldn't be too hard at all :)

      Reply
      • Alanna says

        November 15, 2014 at 3:35 am

        Do it! And while you're at it, could you convince my other half too? ;)

        Reply
    12. rovinglights says

      November 11, 2014 at 10:50 pm

      This is stunning! Oh, this is just how I want to cook. The photos are beautiful, the recipe looks mouthwatering and the idea of chickpea pasta is a wonder and a novelty to me. I'm so inspired to cook right now!

      Reply
      • Alanna says

        November 15, 2014 at 3:36 am

        Aw! You are too sweet.

        Reply
    13. Laura (Tutti Dolci) says

      November 12, 2014 at 12:23 am

      So gorgeous, there's nothing better than fresh pasta - I love these flavors!

      Reply
      • Alanna says

        November 15, 2014 at 3:36 am

        I quite agree. Thanks Laura!

        Reply
    14. Katie | Healthy Seasonal Recipes says

      November 12, 2014 at 1:28 am

      I love the story of this day that the three of you spent together. And that you cooked, and photographed and ate so well makes me so happy. I am so inspired to do the same with local blogging friends. I love the idea of mushrooms with the chickpea noodles too. What a combo!

      Reply
      • Alanna says

        November 15, 2014 at 3:37 am

        Thanks, Katie. I highly recommend the blogger collabs - way more fun than geeking out on one's own. Come join us sometime!

        Reply
    15. The Beer and Food Project says

      November 12, 2014 at 3:57 am

      This looks awesome! I'm headed out to Northern California where, hopefully, mushroom season is still happening. I'll have to try this dish with a Gos beer (like Anderson Valley) as it's salt and tartness will pick up the earthiness of the mushrooms. Thanks!

      Reply
      • Alanna says

        November 15, 2014 at 3:38 am

        That sounds fabulous - pour me one while you're at it. ;)

        Reply
    16. Katrina @ Warm Vanilla Sugar says

      November 12, 2014 at 6:22 am

      This homemade pasta is absolutely gorgeous!! LOVE it!

      Reply
      • Alanna says

        November 15, 2014 at 3:38 am

        Awww, thanks Katrina!

        Reply
    17. Liz @ FloatingKitchen says

      November 12, 2014 at 2:01 pm

      Sounds like a wonderful day with blogger friends. These photos are killer and I want to dive right into that bowl of homemade pasta!

      Reply
      • Alanna says

        November 15, 2014 at 3:38 am

        Aw, thanks Liz!

        Reply
    18. Tessa | Salted Plains says

      November 12, 2014 at 5:16 pm

      Love everything about this post (currently adding a grain mill to my wish list!). Your photos are just beautiful.

      Reply
      • Alanna says

        November 15, 2014 at 3:39 am

        Thank you Tessa. I can't wait to see what you do with your grain mill when you get one.

        Reply
    19. Rachael | Spache the Spatula says

      November 12, 2014 at 8:11 pm

      This is so gorgeous! I had absolutely no idea you could make pasta with chickpeas! That is amazing!

      Reply
      • Alanna says

        November 15, 2014 at 3:39 am

        Neither did we! Thanks!

        Reply
    20. cynthia says

      November 13, 2014 at 3:59 pm

      I just love your storytelling. This was magic from start to finish, from your peaceful words to these phenomenal photos (of course) and that incredible GF pappardelle!! I'm amazed by it. This sounds like it was so much fun. Thanks for retelling it -- I felt like I was right there with you all :)

      Reply
      • Alanna says

        November 15, 2014 at 3:40 am

        Aw, we sure wish you had been. Next time! Thank you for the incredibly kind words, lady. Clearly we were on the same pappardelle wavelength. I've been ogling yours and getting some photo inspiration at the same time. <3

        Reply
    21. Ashley says

      November 13, 2014 at 4:04 pm

      This is absolutely amazing!!!

      Reply
      • Alanna says

        November 15, 2014 at 3:41 am

        Thanks!!

        Reply
    22. Rina I Thee Cook says

      November 13, 2014 at 4:21 pm

      Beautiful dish!

      Reply
      • Alanna says

        November 15, 2014 at 3:41 am

        Thanks Rina!

        Reply
    23. Sini says

      November 23, 2014 at 10:43 am

      Chickpea pasta? What a fabulous idea! I'm a wild mushroom hunter, so naturally I'm drooling over this dish. Gorgeous.

      Reply
      • Alanna says

        November 23, 2014 at 6:38 pm

        Oh, too cool!! I think you'd love this dish. <3

        Reply
    24. Kris says

      November 25, 2014 at 3:48 am

      Alanna, As always, this is soooooo beautiful. And I can't wait to try this pasta. Seriously. Oh my gosh!!

      Reply
      • Alanna says

        November 27, 2014 at 12:27 am

        Aw, thanks Kris! In my dreams, you're my neighbor and we have pot lucks every night for dinner. :)

        Reply
    25. Anonymous says

      November 28, 2014 at 10:16 pm

      Oh God! Can I order this to Slovenia? haha Love it love it love it! And I would eat it all!

      Reply
      • Alanna says

        December 03, 2014 at 7:27 am

        Aw, thanks! :)

        Reply

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-GF brownie cookies

All recipes linked @the_bojon_gourmet 

https://bojongourmet.com/gluten-free-chocolate-desserts-recipes/

#chocolovers #chocolove #valentinesday2023

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