A simple pasta with a light, but satisfying and flavourful sauce.
For the pasta
1 cup semolina flour
1t tapioca flour
1/3 cup + 1T water
2 liters water with 2t coarse sea salt for boiling.
For the sauce
1 cup cooked chickpeas
2T cooking oil
1/4t coarse sea salt
1/4 cup scallion, minced (2-3 scallions)
1T fresh garlic, minced
1/2T dried green herbs (I use herbes de Provence)
1 cup maitake mushrooms, trimmed and broken into 1″ strips
2T sun-dried tomatoes (dehydrated, not jarred) rehydrated in 1/4 cup water
2 cups green curly kale, chopped coarsely
2T nutritional yeast
2T pasta water
Coarse sea salt and black pepper to taste
Optional: Other mushrooms will work here, but maitake (also known as hen of the woods or signorina mushrooms) have a lovely mild flavour and a soft texture, as well as a good nutritional profile. A little kalamata olive in this dish would also be nice. If you make the chickpeas from dried, about 1/3 cup dried will yield 1 cup cooked. Replace the pappardelle with fettuccine, linguini or spaghetti if you prefer. Replace the kale with small broccoli florets, flat leaf parsley, spinach, or other greens — just be sure to adjust the cooking time and the amount to your taste.
Start the tomatoes, then the pasta, and then the sauce.
Bring 1/4 cup water to a boil and reconstitute the sun-dried tomatoes in a small bowl. Mix the semolina flour, the tapioca flour and the cornstarch. Add the water and mix until a smooth elastic dough forms. Knead for another 2 minutes. Let the dough rest, covered with a warm moist tea towel in the mixing bowl for about 15 minutes.
When the dough is ready, roll out on a lightly floured board to a large rectangle about 1/8″ thick. Cut the pappardelle in long strips (10″ – 12″ by 1/2″), preferably with a pastry cutter. Let the strips dry on the cutting board while you make the sauce.
Bring a large frying pan with a lid to heat on medium high. Add the oil and sea salt. Add the scallions and saute for 2 minutes. Add the garlic and green herbs. Saute for 1 minute. Add the mushrooms and saute for 3-5 minutes. Add the chickpeas, the sun-dried tomatoes and their water. Deglaze the pan. Reduce heat to low, cover and simmer until the pasta is ready.
Bring the 2 liters water to a boil. Add the salt. Add the pasta. Swirl the pan to separate the pasta. Boil lightly until for 2- 3 or until the pasta is done (it will float). Drain gently, reserving about 2 tablespoons of water for the sauce. Add the water the sauce and stir to combine. Rinse the pappardelle with cold water and set aside to finish the sauce.
Add the kale and stir to combine for about a minute or two until the kale is nicely wilted but still a vibrant green. Remove from heat. Add the nutritional yeast and stir to combine. Season the sauce to taste. Plate the pasta, add the sauce and serve. Garnish with additional nutritional yeast if you like.