Pasta with Mushrooms, Chickpeas and Sun-Dried Tomatoes
Get out of your boring pasta routine and make this one that combines some of my favorite flavors. The mushrooms, chickpeas and sun-dried tomatoes are slowly cooked in broth until juicy and tender. Toss with pasta and cheese and call it dinner!
Servings: 4
Ingredients
- 2 tbsp extra virgin olive oil
- 8 oz sliced mushrooms (I like to use baby Portobellos)
- ¼ tsp garlic powder
- salt and freshly ground pepper to taste
- pinch of red pepper flakes (optional)
- 1 15.5 oz can of chickpeas (drained and rinsed)
- ½ cup sundried tomatoes (oil drained if necessary), chopped
- 2 cups of broth (veggie or chicken)
- 8 oz penne, ziti or similar dry pasta
- 1 medium tomato, diced
- 3 large handfuls of baby spinach
- 1 cup of shredded mozzarella or swiss cheese
Instructions
- Warm oil over medium heat in a large skillet. Add the mushrooms, garlic powder, salt, pepper and optional red pepper flakes and sauté for five minutes, stirring often. Add the sundried tomatoes, chickpeas and stock. Raise heat and bring to a boil; then reduce heat and let simmer until the liquid is mostly evaporated (about 15 minutes) stirring every few minutes. Add the tomatoes and spinach the last few minutes. You can always add some more broth if needed.
- Meanwhile cook the pasta according to the package directions in salted water to al dente. Add the drained pasta and cheese to the mushroom mixture. Stir to combine. If you think it is too dry, add some more broth or reserved pasta water. Taste and adjust seasoning. Serve immediately. (I always sprinkle some extra cheese on top for good measure!)
Notes
You can leave out or add veggies (think onion, broccoli or zucchini) depending on your preference.