Raise your hand if you’re in desperate need of comfort food right now. Prep School host Megan Mitchell is making it easy to eat your feelings (and have fewer dishes to wash) with her new one-pot pasta recipe. Our favorite chickpea noodles join rich mascarpone cheese, tender mushrooms, a heap of Parmesan cheese, and peas and spinach for a nutritious boost.
Yield: 2 to 4 servings
Active time: 10 minutes
Total time: 30 minutes
2 to 3 tablespoons Thrive Market Organic Extra Virgin Olive Oil
1 pound cremini mushrooms, stems removed and thinly sliced
2 garlic cloves, grated
2 tablespoons finely chopped sage
1 (8.8-ounce) container mascarpone, room temperature
1 (8-ounce) box Banza Chickpea Pasta, Penne
2 cups water
½ cup grated Parmesan cheese
1 ½ teaspoons kosher salt, plus more as needed
½ teaspoon Thrive Market Organic Ground Pepper, plus more as needed
10 ounces frozen peas, defrosted
5 ounces baby spinach
Zest and juice of 1 lemon
Warm a shallow 12-inch wide Dutch oven or nonstick skillet over medium heat. Drizzle in the olive oil, then add sliced mushrooms. Let sit, undisturbed, for 2 to 3 minutes; stir. Cook for 8 to 10 minutes more, or until golden. Reduce heat to low and add garlic and sage; cook 1 minute.
Add mascarpone and stir until melted. Add the pasta, water, Parmesan, salt, and pepper; stir until pasta is covered by liquid. Cover and cook on a low simmer for 7 minutes. Remove lid and add peas, spinach, and lemon zest; stir to wilt the spinach. Add lemon juice and taste for seasoning, adding more salt and pepper if needed.
Recipe by Megan Mitchell
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