Sun Dried Tomato and Mushroom Chickpea Pasta
This Sun-Dried Tomato and Mushroom Chickpea Pasta is the perfect blend of hearty and healthy, loaded with veggies, garlic, herbs and parmesan cheese - so much of yummy goodness!
Servings: 4 people
- 8 oz Chickpea Pasta
- 3 garlic cloves minced
- 1/2 medium sweet onion finely diced
- 2 tbsp olive oil from the sun-dried tomatoes
- 4 oz sun-dried tomatoes in olive oil drained
- 8 oz mushrooms sliced
- 3/4 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp garlic salt
- 1/8 tsp black pepper
- 1/2 cup half and half
- 1/2 cup 2% milk
- 3/4 cup vegetable broth low sodium
- 1-2 cup spinach chopped
- 2 oz shredded parmesan cheese vegetarian
Cook pasta according to package instructions, until softened to your preference. Drain and set aside.
Meanwhile, add 2 tbsp olive oil from sun-dried tomatoes to large skillet and saute garlic and onion over medium heat for 1-2 minutes.
Add sun-dried tomatoes and mushrooms along with Italian seasoning, smoked paprika, garlic salt, black pepper, stir to combine and cook another 2-3 minutes.
Pour in half n half, 2% milk, and vegetable broth to skillet, stir and bring to a low boil then reduce to a simmer. Add the spinach and let it simmer until spinach begins to wilt - approximately 2-3 minutes.
Remove veggies and sauce from heat, stir in cooked pasta until well combined.
Divide evenly among four plates, garnish with parmesan Cheese and Enjoy!
Serving: 1g | Calories: 377kcal | Carbohydrates: 43g | Protein: 21g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 403mg | Potassium: 703mg | Fiber: 6g | Sugar: 6g | Vitamin A: 850IU | Vitamin C: 5mg | Calcium: 260mg | Iron: 3.8mg