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.
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.