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Cook the chickpea pasta according to the package instructions. Drain and set aside.
In a blender, combine the cottage cheese, chicken bone broth, and parmesan cheese. Blend on high until completely smooth, silky, and velvety. Set aside.
In a large non-toxic skillet, heat the olive oil over medium-high heat. Add the mushrooms and let them cook undisturbed for a few minutes so they get a beautiful, golden-brown caramelization.
Add the chopped onion, minced garlic, fresh rosemary, sea salt, and black pepper. Sauté for another 2-3 minutes until fragrant.
Turn the heat down to low. Pour your velvety blended cottage cheese sauce over the mushrooms.
Toss in the cooked pasta and mix gently until every noodle is beautifully coated and warmed through. (Do not let it boil, just heat it gently!).
Garnish with fresh parsley. Enjoy a comforting, heavy-tasting meal that leaves you feeling light and energized!