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Murshroom Chickpea Pasta

A gluten-free vegetarian pasta dinner for four made for just $25. 

Course Main Course
Servings 4 people


Mushroom Pasta

  • 10-12 ounces chickpea or gluten-free pasta (I used Banza)
  • ¾ pound cremini mushrooms , slices
  • 1 garlic clove , roughly chopped
  • Olive oil
  • 2 tablespoons butter
  • ¼ cup parmesan cheese , plus more to serve
  • 2-3 tablespoon fresh parsley , roughly chopped


  • 1 medium bunch of carrots , roughly chopped
  • 1 bunch of kale , thinly sliced
  • 1 Pink Lady apple , cut into small chunks
  • Olive oil
  • 1 lemon
  • Salt & Pepper
  • Parmesan


For the pasta:

  1. Bring a large pot of salted water to a boil and add pasta. Cook according to the package instructions and drain, reserving about a cup of pasta water.
  2. Meanwhile, heat a large pan over a medium-high heat. Add enough oil to cover the base of the pan and let that heat through. Then add mushrooms, garlic, and salt to taste. Cook for about 4 minutes, stirring a couple of times until the mushrooms are browning. Add 2 tablespoons of butter, or to taste, and stir to combine and butter is melted.
  3. Add drained pasta to the pan with the mushrooms and stir. Add ¼ cup parmesan or more, to taste. If the pasta is a little dry, stir in some of the pasta water to loosen the sauce a little.
  4. Remove from heat and serve with parsley, pepper, and more parmesan, if desired.

For the salad:

  1. Heat oven to 415°F. Combine carrots with olive oil and salt to taste and arrange on a baking tray. Place in the oven and cook for 20-25 minutes until golden.
  2. In a bowl combine sliced kale, a drizzle of olive oil, juice of half a lemon, salt, and pepper and massage the kale for about 30 seconds until wilted slightly. When you’re ready to serve, top with roasted carrot, apple, another spritz of lemon juice, and parmesan.