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Penne Mushroom Florentine

with Chickpea Pasta and Toasted Walnuts

dinner

Quick and Easy Spring Recipes Winter Recipes Gluten-Free High-Protein Soy-Free Hearty Vegetables Leafy Greens Nuts Pasta Dinner Italian
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
650
FAT
25g
CARBOHYDRATES
94g
PROTEIN
35g

MAIN INGREDIENTS

  1. 6 oz cremini mushrooms
  2. 2 garlic cloves
  3. 1 shallot
  4. ¼ cup walnuts
  5. 8 oz Banza® penne pasta
  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 (2 tbsp) olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Bring a large pot with 4 quarts water and 2 tbsp salt to a boil. Wipe the cremini mushrooms clean with a damp kitchen towel and thinly slice. Peel and mince the garlic and shallot(s). Heat a large nonstick skillet over medium heat and add the walnuts. Toast, shaking the pan frequently, until fragrant, 3 to 5 minutes. Transfer toasted walnuts to a plate.

2
Cook the mushrooms

Return the skillet to medium-high heat with 1 tbsp (2 tbsp) olive oil. Once hot, add the sliced mushrooms and a pinch of salt and cook, tossing occasionally, 3 to 5 minutes. Add the minced garlic, minced shallot(s), and a pinch of salt and pepper, and cook until softened, 2 to 4 minutes.

3
Cook the penne

Add the penne pasta to the boiling water. Cook, stirring occasionally, until al dente (or slightly undercooked), 3 to 5 minutes. Reserve 1 cup (2 cups) of the pasta water. Drain the pasta and rinse with cold water to stop the cooking process.

4
Make the sauce

Add the butter and sherry wine to the skillet with the mushrooms and cook for 1 minute. Whisk the bouillon cube(s) into the reserved pasta water and add to the skillet. Bring to a boil and cook until slightly thickened, 2 to 3 minutes. Add the spinach and cooked pasta to the skillet and toss until hot, 1 to 2 minutes.

5
Serve

Divide the penne mushroom florentine between large shallow bowls and top with toasted walnuts. Bon appétit!