Mushroom Kale Chickpea Pasta

This one comes together super quickly for a nutritious vegetarian dinner. You can always add meatballs (meat-friendly or meat-free!) for extra protein or to make it more filling. I just use a drizzle of olive oil for dressing with some salt and pepper, but this would also be amazing with pesto. This recipe is for a single serving (roughly) but quantities don't really impact the overall flavor so go nuts.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Servings 1

Ingredients

1 cup chickpea penne pasta Roughly 2 handfuls of pre-cooked penne
1/2 portobello mushroom, chopped
2 cups chopped kale
2 tbs sun-dried tomatoes in oil or dry
1 tbs crumbled feta cheese

Instructions

Add water to a pot for the pasta and set it on the burner to boil
Chop up the mushroom, and kale if not using pre-chopped from a bag
Add pasta to boiling water and cook according to package instructions
Add mushrooms to a sauté pan with 2 tbs of cooking oil and sauté until nearly cooked. Then add kale to wilt while mushrooms finish cooking
Drain pasta.
Place drained pasta, mushrooms and kale into a pile. Top with sun-dried tomatoes, feta, a drizzle of oil, and salt and pepper to taste.

Keyword healthy cooking, pasta dinner, quick dinner, vegetarian

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