Creamy Tomatillo and Garbanzo Bean Pasta Recipe

Not quite vegetarian, but pretty close! Very tasty too, says my very own critic, the husband. :) He says it’d be better with meat though :P.

Ingredients

¾	cup chicken broth (or veggie broth)
3-4	tablespoons olive oil
1	tablespoon potato flour
½	teaspoon sea salt
¾	teaspoon garlic salt
1	small sweet onion
1	large carrot
½	green bell pepper, chopped
1	cup sliced mushrooms
	pinch of sugar
3½	tablespoons sour cream
	about 6 canned, small tomatillos
1½	teaspoons worcestershire sauce (GF!)
½	small shallot
¼	teaspoon chili powder
2	tablespoons chopped fresh cilantro
	black pepper
2	tablespoons green olive juice
	a small handful of chopped green olives
1	small roma tomato, chopped into little cubes
1	can garbanzo beans, strained
½	bag tinkyada brown rice spaghetti (about 6-7 ounces)

Directions

Begin by caramelizing half of the onion, when it’s just starting to caramelize, add the mushrooms and shallots. Sautee for a bit. Now add the garbanzo beans and bell pepper, cook on low while you move onto the next step.

In the food processor or blender, puree the tomatillos with just 1/2 cup of the chicken broth. Once liquified, pour into the pan with the caramelized onions, cook on low/simmer.

Next, add the chili powder, sea salt, worcestershire sauce and sour cream. Stir a bit, then add the chopped cilantro. Finely grate the carrot into the sauce. Add 1/4 cup more chicken broth and enough potato flour to slightly thicken it, add garlic salt. Stir and continue simmering on low/warm (covered) while you cook the spaghetti noodles.

Boil the spaghetti noodles as directed on the package, strain, then put the spaghetti back in the pot. Next, add 2 tablespoons of green olive juice (from the green olive jar) to the noodles. Simmer on low; carefully stir/toss spaghetti and add just a pinch of garlic salt. Slowly pour the sauce into the spaghetti and gently toss to evenly coat the noodles. Turn off the spaghetti and transfer it to a large serving platter.

Lastly, begin caramelizing the remaining onion. When it’s just starting to caramelize, add the tomato and a handful of chopped green olives. Wipe off any excess oil. Cover the top of the noodles with the onions/olives/tomatoes and serve :).