Penne Mushroom Florentine
with Chickpea Pasta & Toasted Walnuts
- 6 oz cremini mushrooms
- 2 garlic cloves
- 1 shallot
- ¼ cup walnuts
- 8 oz Banza® pasta
- 2 tbsp vegan butter
- ¼ cup sherry wine
- 1 Not-Chick'n™ Bouillon Cube
- 4 oz baby spinach
- 1 tbsp (2 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
- Large pot
Bring a large pot of salted water to a boil for the pasta. Thinly slice the cremini mushrooms. 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.
Return the skillet to medium-high heat with 1 tbsp (2 tbsp) olive oil. Once hot, add sliced cremini mushrooms and a pinch of salt and cook, tossing occasionally, 3 to 5 minutes. Add minced garlic, minced shallot, and a pinch of salt and pepper, and cook until softened, 2 to 4 minutes.
Add 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.
Add the butter and sherry wine to the skillet with the mushrooms and cook for 1 minute. Add bouillon cube(s) to the reserved pasta water, whisk, and add to the skillet. Bring to a boil and cook until slightly thickened, 2 to 3 minutes. Add baby spinach and cooked pasta to the skillet and cook until hot, 1 to 2 minutes.
Divide the penne mushroom florentine between large, shallow bowls and top with toasted walnuts. Bon appétit!