Barilla® Chickpea Rotini

with Creamy Spinach & Shitake Mushroom Sauce

Made with

Barilla Chickpea Rotini

Share
Print
Prep
Cook
Skill
Casual


Ingredients 4 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
  • ½ cup Parmigiano-Reggiano cheese, grated
  • Salt and black pepper to taste

Instructions

  • 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 ½ 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.
Show more