Barilla® Chickpea Rotini with Creamy Spinach & Shitake Mushroom Sauce
Barilla® Chickpea Rotini with Creamy Spinach & Shitake Mushroom Sauce
30 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Mushroom
- No Meat
- Short
- Under 30 Minutes
- Weekend
- Weeknight
Made with Barilla Chickpea Rotini pasta.
Ingredients
Serves 4
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 |
½ | Cup Parmigiano-Reggiano cheese, grated |
To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to boil; cook pasta 1 minute less than package directions.
Step 2
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.
Step 3
In a blender combine cream to ½ bag spinach, salt and pepper. Process until smooth.
Step 4
Add green cream to mushrooms and bring to a simmer.
Step 5
Drain pasta; add to mushroom/spinach mixture, stir in remaining spinach and combine well over high heat.
Step 6
Stir in cheese before serving.
Chickpea Rotini Pasta
Surprisingly One Ingredient. All Chickpea, No Xanthan Gum.
Rotini made from chickpeas, and chickpeas only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for inspiration!
- Shape Rotini
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta