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If you’re looking for a nutritious, plant-based dish that’s packed with protein and flavor, this Chickpea Pasta with Mushrooms & Kale recipe is the perfect choice. Made with wholesome chickpea pasta, earthy mushrooms, and nutrient-rich kale, this meal is a quick and easy way to enjoy a balanced and satisfying dinner.

Whether you’re vegan or simply looking for a healthy alternative to regular pasta, chickpea pasta adds a great protein boost while keeping things light and gluten-free. The addition of mushrooms adds umami depth, while kale brings a vibrant color and crunch to the dish.

Chickpea Pasta with Mushrooms & Kale Recipe

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Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast

Cuisine Japanese

Servings 1 Person

Equipment

1 Large pot
1 Colander
1 Large skillet
1 Wooden spoon
1 Chef's knife
1 Cutting board
1 Measuring cups and spoons

Ingredients

225 g chickpea pasta
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
225 g mushrooms, sliced (button or cremini)
3 cups kale, roughly chopped (stems removed)
1 tsp dried thyme
1 tsp dried oregano
½ tsp red pepper flakes (optional)
1 lemon (zested and juiced)
Salt and pepper to taste
¼ cup nutritional yeast or grated Parmesan (for garnish)
Fresh parsley, chopped (optional garnish)

Instructions

Cook the Chickpea Pasta
Bring a large pot of salted water to a boil. Add chickpea pasta and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta using a colander. Set aside.
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
Cook the Mushrooms
Add sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the Kale
Toss the chopped kale into the skillet, stirring frequently until wilted, about 2-3 minutes. If the skillet seems dry, add a splash of the reserved pasta water.
Season and Combine
Stir in the dried thyme, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Squeeze the juice of one lemon and zest into the skillet, mixing well.
Toss in the Pasta
Add the cooked chickpea pasta to the skillet, tossing everything together. If the mixture seems dry, add a bit more pasta water to achieve a creamy consistency.
Serve and Garnish
Remove from heat and sprinkle nutritional yeast or grated Parmesan over the pasta. Garnish with chopped parsley and additional lemon zest, if desired. Serve warm.

Notes

Notes:

You can substitute spinach for kale if you prefer a milder green.
Adjust the red pepper flakes for a spicier or milder dish.

Keyword Chickpea Pasta Recipe, Chickpea Pasta with Mushrooms & Kale, Chickpea Pasta with Mushrooms & Kale Recipe

More Vegetarian Recipes:

Ingredients:

250g chickpea pasta (penne or any shape)
200g mushrooms (cremini, shiitake, or your choice), sliced
3 cups fresh kale, stems removed and leaves chopped
3 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 tsp red pepper flakes (optional, for heat)
Salt and black pepper to taste
2 tbsp nutritional yeast (optional, for a cheesy flavor)
Juice of 1 lemon (for brightness)
Fresh parsley for garnish

Instructions:

Cook the Chickpea Pasta:
- Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to the package instructions until al dente. Drain and set aside, saving a small cup of the pasta water.
Sauté the Vegetables:
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 3-4 minutes.
- Add the minced garlic and red pepper flakes, and cook for another minute until fragrant.
Cook the Mushrooms:
- Add the sliced mushrooms to the skillet, stirring occasionally until they release their moisture and start to brown, about 5-7 minutes. Season with salt and pepper to taste.
Add Kale:
- Stir in the chopped kale and cook for another 3-4 minutes until it wilts down but retains some texture. If the mixture feels dry, you can add a splash of the reserved pasta water.
Combine with Pasta:
- Toss the drained chickpea pasta into the skillet with the mushrooms and kale. Stir to combine everything well. If you want a richer sauce, drizzle in the remaining tablespoon of olive oil and add the nutritional yeast for a cheesy, nutty flavor.
Finish with Lemon:
- Squeeze fresh lemon juice over the pasta to brighten the flavors. Adjust seasoning with salt and pepper as needed.
Garnish and Serve:
- Plate the chickpea pasta with mushrooms and kale, garnish with chopped parsley, and serve warm.

Tips:

You can switch up the greens by using spinach or Swiss chard if kale isn’t available.
For added protein, top with some roasted chickpeas or a sprinkle of vegan cheese.
Feel free to experiment with different mushroom varieties to add more complex flavors.

Chickpea Pasta with Mushrooms & Kale Recipe is perfect for a vegan weeknight dinner that’s both nourishing and delicious. It’s gluten-free, loaded with plant-based protein, and can be customized easily to suit your preferences. Enjoy!

Chickpea Pasta with Mushrooms & Kale Recipe– Delicious & Healthy Vegan