Chickpea Pasta with Mushrooms & Kale
Loading up your pasta with vegetables like the kale and mushrooms used here is not only delicious, it also makes the meal more satisfying.
Loading up your pasta with vegetables like the kale and mushrooms used here is not only delicious, it also makes the meal more satisfying.
Ingredients
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8 ounces chickpea rotini or penne (see Tip)
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¼ cup extra-virgin olive oil
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2 large cloves garlic, sliced
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Pinch of crushed red pepper
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8 cups chopped kale
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8 ounces cremini mushrooms, quartered
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½ teaspoon dried thyme
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½ teaspoon salt
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Grated Parmesan cheese for serving (optional)
Method
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Cook pasta according to package directions. Reserve 1 cup of the cooking water, then drain.
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Meanwhile, heat oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring once, until fragrant, about 1 minute. Add kale, mushrooms, thyme and salt; cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
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Stir in the pasta and enough of the reserved water to coat; cook, stirring, until combined and hot, about 1 minute more. Serve topped with Parmesan, if desired.
