Meatless “Meat” Sauce with Chickpeas and Mushrooms

Name: Meatless “Meat” Sauce with Chickpeas and Mushrooms
Yield: Serves 8 to 12 (Makes 6 cups, enough for 2 lbs pasta)
Ingredients: 10 ounces, cremini mushrooms, trimmed; 6 tablespoons, extra-virgin olive oil; 1 teaspoon, table salt; 1 , onion, chopped; 5 , garlic cloves, minced; 1 1/4 teaspoons, dried oregano; 1/4 teaspoon, red pepper flakes; 1/4 cup, tomato paste; 1 , (28-ounce) can crushed tomatoes; 2 cups, vegetable broth; 1 , (15 ounce) can chickpeas, rinsed; 2 tablespoons, chopped fresh basil

132 comments

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.

SERVES8 to 12 (Makes 6 cups, enough for 2 lbs pasta)

TIME1 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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