June 20, 2017
There’s nothing like a trusty one-pot meal to make weeknight cooking a breeze! For a fresh and easy pasta night, we love the combination of meaty shiitake mushrooms, baby kale, and salty parmesan. It’s all stirred up with a box of Banza pasta—made with chickpea powder! Whether you’re eating gluten-free or just want to try something new, this tastes like the real thing and offers some extra protein to keep you feeling full.
Yield: 4 servings
Active Time: 30 minutes
2 tablespoons extra virgin olive oil
1 small yellow onion, diced
6 ounces shiitake mushrooms, sliced
1 teaspoon salt
2 ½ to 3 cups vegetable stock, plus more as needed
1 (8-ounce) box Banza Rotini Chickpeas Pasta
3 cups baby kale
½ cup sundried tomatoes, coarsely chopped
½ teaspoon garlic powder
¼ teaspoon crushed red pepper flakes
¼ cup parmesan cheese
2 tablespoons cup parsley, chopped
In a high-sided skillet, add olive oil over medium heat. When hot, add onions and sauté for 3 minutes. Add mushrooms and ½ teaspoon salt; sauté for another 3 to 5 minutes.
Add the chicken stock, pasta, kale, sundried tomatoes, garlic powder, ½ teaspoon salt, and crushed red pepper flakes to the pan; stir. Turn up heat and bring to a boil; then reduce to a simmer and stir.
Continue stirring frequently until most of the liquid has been absorbed and the pasta is tender, about 7 to 9 minutes. If liquid is evaporating too quickly, add more stock ¼ cup at a time, until the pasta is tender. Off heat, stir in cheese and parsley before serving.
Recipe by: Angela Gaines
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