A quick and easy pasta dish featuring chickpea pasta tossed in a spicy spinach mushroom tomato sauce, topped with shaved parmesan. Ready in just 15 minutes and uses only two pots.
1. Cook the Banza chickpea pasta according to package directions. Drain and set aside.
2. In a separate pot, sauté mushrooms in avocado oil with a pinch of salt and red pepper flakes until tender.
3. Add your preferred pasta sauce (like Urban Accents) to the sautéed mushrooms and stir in a bag of spinach. Cook until the spinach wilts and the sauce is heated through.
4. Combine the cooked pasta with the spicy spinach mushroom tomato sauce.
5. Top with shaved Parmesan cheese (or nutritional yeast for a vegan option) and serve immediately.
