Recipe Library
Chickpea Pasta with Mushrooms & Kale
Garlicky olive oil coats tender kale and meaty mushrooms, clinging to every curve of the chickpea pasta with a gentle chili warmth that finishes each bite on a savory note.
- Total
- 24 min
- Prep
- 12 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 340
- Protein
- 17g
- Carbs
- 38g
- Fat
- 18g
- Fiber
- 10g
- Sugar
- 7g
- Sodium
- 366mg
Ingredients
- 8 ounces chickpea rotini or penne (see Tip)
- 1/4 cup extra-virgin olive oil
- 2 large cloves garlic, sliced
- pinch crushed red pepper
- 8 cups chopped kale
- 8 ounces cremini mushrooms, quartered
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook pasta according to package directions. Reserve 1 cup of the cooking water, then drain.
- 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.
- 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.