This is a hearty vegan sauce that is peppery and warming. I use a gluten free spaghetti pasta for this, but any shape will work. If you cant find green peppercorns in brine, you can use capers. Green peppercorns in brine are spicy and tangy. They have a deep peppery favor and a firm woody texture. They add an interesting textural component. Capers are much softer and brighter in flavor.
Pasta, any shape
14 oz chickpeas, cooked, drained, and rinsed
1/4 C White Truffle Infused oil
1 tsp dry marjoram
1 tsp dry oregano
1 tsp salt
8 oz mushrooms, sliced
1 pint grape tomatoes, halved
2 TB green peppercorns in brine, drained
Olive oil and salt to taste
Get a pound of gluten free pasta boiling according to package directions.
Heat a dry skillet on medium high heat. Add chickpeas, oil, dry spices, and 1 tsp salt. Toss and stir fry about 5 minutes. Coat chickpeas in seasoned oil.
Use a potato masher or pastry blender and squash the chickpeas into a rough chopped consistency. Add the tomatoes, mushrooms, and peppercorns. Reduce heat to low and cover. Stir occasionally, scrapping browned bits of chickpea into the sauce. If your mushrooms are a little dry, add olive oil to taste and consistency. I like a lot of olive oil in this. I use about 2/3 cup of oil total. If the chickpeas are over mashed, they will soak up all the oil and the sauce will be like a paste.
Drain pasta casually. Some of the starchy cooking water will help thin the sauce and make it stick well.
Toss hot pasta in sauce; remove from heat. Salt to taste.