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.
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.