Portuguese Truffled Spaghetti

With Chickpeas, Pimentão, and Mushrooms

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat

Vegetarian
A note about serious food allergies

This comforting take on traditional spaghetti is elevated by truffle oil and the massa de pimentão, which is a Portuguese red pepper sauce. Growing up, I remember spending September days in my grandparents’ garage, manually grinding peppers to be mixed with salt and then canned for massa de pimentão. The zesty and sweet red pepper plays off the earthy truffle oil beautifully in this dish, and it’s a great way to pack two full servings of fiber- and mineral-rich veggies into your meal.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 1 Yellow Onion
  • 4 Basil Sprigs
  • 2 Garlic Cloves
  • 24 oz. Baby Bella Mushrooms
  • 15½ oz. Canned Chickpeas
  • Info
    8 oz. Spaghetti
  • 1 fl. oz. Truffle Oil
  • 15 oz. Diced Tomatoes, Canned
  • 2 Tbsp. Tomato Paste
  • Nutrition (per serving)

  • Calories
    770
  • Carbohydrates
    113g
  • Fat
    28g
  • Protein
    28g
  • Sodium
    824mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Dice red bell pepper. Peel and dice onion. Finely chop basil. Mince garlic cloves. Slice mushrooms. Drain and rinse chickpeas.

  • Step 2 - Cook the Pasta
    2

    Cook the Pasta

    Bring a medium pot of salted water to a boil. Put a colander in the sink. Once water is boiling, add the spaghetti. Cook for 7-8 minutes, until al dente, and drain.

  • Step 3 - Prepare the Sauce
    3

    Prepare the Sauce

    Heat half the truffle oil in a large pan and sauté onions over medium heat until translucent. Add garlic and cook for another 2-3 minutes. Add chickpeas and cook until all liquid has evaporated and chickpeas begin to crisp on the outside. Stir frequently to avoid burning.

  • Step 4 - Finish the Sauce
    4

    Finish the Sauce

    Add mushrooms to the pan, stirring occasionally for 4-5 minutes. Then add red bell pepper, tomatoes (with juice from can), tomato paste, and pimentão paste and turn heat to low. Simmer for 5-10 minutes. Season with a pinch of salt and pepper.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Place a serving of spaghetti on a plate, twirling as you go to create some height. Add a ladle or two of sauce. Drizzle remaining truffle oil over the pasta. Garnish with fresh basil and a crack of black pepper.