Chickpea and flax seed homemade pasta with cinnamon caps mushrooms

By anka
March 18, 2015

Author Notes: Recipe for pasta is adapted from Cassie from Back to Her Roots.
I used only half pasta for dinner.

Serves: 4 appetizers or 2 entrees


Chickpea and flax seed homemade pasta

  • 2 tablespoons ground flax seed
  • 6 tablespoons warm water
  • 1 3/4 cups chickpea flour

Cinnamon caps mushrooms sauce

  • 4 ounces cinnamon caps mushrooms
  • 2 tablespoons butter
  • 1 shallot sliced
  • 1 clove garlic, minced
  • sea salt and freshly ground pepper
  • 1/4 cup red wine
In This Recipe


Chickpea and flax seed homemade pasta

  1. In a small bowl, whisk together the flaxseed and warm water. Set aside for 5 minutes, or until thick and gelled.
  2. Combine the flour and flax seed mix in the bowl of a food processor.
  3. Process for 60 seconds. It will look crumbly.
  4. Dump into the bowl and knead the dough into a smooth ball.
  5. Divide dough into quarters and wrap, rest the dough for 30 minutes.
  6. Roll dough between 2 sheets of parchment paper very, very thin.
  7. Cut into desired shapes and keep on a floured surface.
  8. To cook, drop the pasta into boiling water, cook for 3 minutes or until all pasta is cooked through.
  9. Drain and mix with sauce.

Cinnamon caps mushrooms sauce

  1. Sate everything except wine for 3-4 minutes then add red wine, cook for another 1-2 minutes.
  2. Mix pasta in the mushrooms and serve.

More Great Recipes:
Pasta|Italian|Cinnamon|Mushroom|Red Wine|Gluten-Free|Vegetarian|Entree|Appetizer|Side

Reviews (1) Questions (0)

1 Review

Thomas W. February 19, 2017
I used to love pasta, but gave it up because I suspected a wheat allergy. I already use a lot of flaxseed and always have some onhand, always using it ground. I'll have to pick up some chickpea flour at the healthfood store and give your pasta a try. The rest of the recipe sounds easy and delicious, too. Will have to try it, as well.