Penne Mushroom Florentine with Chickpea Pasta & Toasted Walnuts

Penne Mushroom Florentine

with Chickpea Pasta & Toasted Walnuts

GET RECIPES DELIVERED
dinner

Dinner Pasta Nuts Leafy Greens Hearty Vegetables Beans/Legumes American Soy-Free High-Protein Gluten-Free Winter Recipes Summer Recipes Spring Recipes Quick and Easy Fall Recipes Comfort Foods Chef's Choice
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
670
FAT
25g
CARBOHYDRATES
99g
PROTEIN
35g

MAIN INGREDIENTS

  1. 6 oz cremini mushrooms
  2. 2 cloves garlic
  3. 1 shallot
  4. ¼ cup walnuts
  5. 8 oz Banza penne
  6. 2 tbsp vegan butter
  7. ¼ cup sherry wine
  8. 1 Not Chick'n Bouillon Cube
  9. 4 oz baby spinach
  10. 1 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Large pot
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vegetables
Place a large pot of salted water on to boil for the penne. Thinly slice the mushrooms and wipe clean with a damp towel. Peel and mince the garlic and shallot. Place a large nonstick skillet over medium heat and add the walnuts. Toast, shaking the pan frequently, until fragrant, about 3 to 5 minutes. Transfer toasted walnuts to a plate.
2
Cook the mushrooms
Return the skillet to medium-high heat with 1 tbsp olive oil. Once hot, add the sliced mushrooms and a pinch of salt and cook, tossing occasionally, until browned in places, about 3 to 5 minutes. Add the minced garlic, shallot, and a pinch of salt and pepper, and cook until softened, about 2 to 4 minutes.
3
Cook the penne
Add the penne to the boiling water. Cook, stirring occasionally, until al dente (or slightly undercooked), about 3 to 5 minutes. Reserve 1 cup of pasta water. Drain the penne and rinse with cold water. Add the butter to the skillet with the mushrooms, increase the heat to high, and add the cooked penne. Cook, stirring occasionally, until browned in places, about 3 to 5 minutes.
4
Make the sauce
Add the sherry wine to the skillet and cook for 1 minute. Whisk the Bouillon cube into the reserved pasta water and add to the skillet. Bring to a boil and cook until slightly thickened, about 2 to 3 minutes. Add the baby spinach to the skillet and toss until wilted, about 1 to 2 minutes.
5
Serve
Divide the penne mushroom florentine between large shallow bowls and top with toasted walnuts. Bon appétit!