In this recipe:

 

+GREENS Penne (6 Pack)

$23.99 USD
ViEW PRODUCT

Sautéed Spinach and Mushroom +Greens Penne

A quick recipe for vegan, gluten-free Chickapea +Greens Penne that is healthy, simple to make and so so tasty. This recipe is ready in under 30 minutes and makes an excellent meal any time of day. Once you try this yummy Chickapea pasta meal you’ll be adding it to your weekly routine in no time.

 

Sautéed Spinach and Mushroom +Greens Penne

  • Prep Time:  10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Course: Dinner
  • Cuisine: American
  • Servings:  4

Ingredients:

  • 1 Package Chickapea +Greens Penne
  • 2 Tbsp table salt (for boiling pasta)
  • 3 Tbsp avocado oil
  • 3 shallots, chopped
  • 3 cloves of garlic, minced
  • ½ cup frozen spinach
  • 1 cup fresh button mushrooms, chopped
  • 2/3 cup reserved pasta water
  • 1/3 cup vegan cream cheese
  • ¼ cup vegan parmesan cheese, plus more to garnish
  • Salt and pepper to taste

Instructions:

  1. In a large pan heat 3 Tbsp of avocado oil over medium heat
  2. Add the shallots and cook for 3 minutes
  3. Stir in the garlic then add the frozen spinach and mushrooms
  4. Meanwhile, prepare the Chickapea +Greens Penne pasta to package specifications (heat 16 cups of water and 2 Tbsp salt in a large pot over high heat until boiling. Add the pasta to the water decrease the heat to maintain a gentle boil. Stir and cook the pasta for 6 minutes)
  5. Dain the pasta reserving 2/3 cup of the starch water
  6. Mix the pasta water into the frying pan adding a bit of starch water at a time until desired consistency is reached
  7. Stir the noodles into the pan, coating them evenly with the sauce
  8. Add the vegan cream cheese and vegan parmesan cheese to the pan and stir until melted
  9. Plate each portion and top with salt, pepper and vegan parmesan cheese to taste
  10. Enjoy!

Recipe Notes:

  • Tofutti Vegan cream cheese was used in this recipe
  • Earth Island Vegan parmesan cheese was used
  • Do not substitute tap water for pasta water as the starch in the pasta water helps the sauce stick to the noodles