Chickpea Rotini

with Creamy Spinach and Shiitake Mushroom Sauce

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Ingredients 4 Number of Servings

1 box Barilla Chickpea Rotini
4 tablespoons extra virgin olive oil, divided
1 clove garlic, chopped
6 ounces shitake mushrooms, sliced 
1 bag baby spinach, divided
1 cup heavy cream 
1/2 cup Parmigiano Reggiano cheese, grated
Salt and pepper to taste 

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  • Bring a large pot of water to boil; cook pasta 1 minute less than package directions.
  • Meanwhile in a skillet infuse garlic and half the olive oil over medium heat for two minutes, add mushrooms and brown well over high heat, season with salt and pepper.
  • In a blender combine cream to 1⁄2 bag spinach, salt and pepper. Process until smooth.
  • Add green cream to mushrooms and bring to a simmer.
  • Drain pasta; add to mushroom/spinach mixture, stir in remaining spinach and combine well over high heat.
  • Stir in cheese before serving.
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