Meatless “Meat” Sauce with Chickpeas and Mushrooms

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Appears in Cook's Illustrated May/June 2017, America's Test Kitchen TV

We wanted it quick. We wanted it easy. Most of all, we wanted it to be as hearty and satisfying as a meaty red sauce.

SERVES 8 to 12 (Makes 6 cups, enough for 2 lbs pasta)

TIME 1 hour

has video

WHY THIS RECIPE WORKS

To create a vegetarian version of a savory, unctuous tomato-meat sauce, we started with cremini mushrooms and tomato paste—both rich sources of savory flavor. Extra-virgin olive oil did double duty, enriching the sauce and helping toast the...

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