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Creamy Sun-Dried Tomato and Mushroom Chickpea Pasta | Lemons and Basil
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4 from 1 vote

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner/Pasta
Cuisine: Vegetarian
Keyword: gluten-free, mushrooms, parmesan cheese, pasta, sun-dried tomatoes
Servings: 4 people
Calories: 377kcal


  • 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