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