Recipe is gluten free and vegan
1 box of Banza chickpea pasta shells (sub for red lentil pasta shells)
1 cup frozen chopped spinach
1/4 cup of low sodium vegetable broth
1 jar of Seggiano creamy artichoke garlic sauce
1 small jar artichoke hearts ( 10-12 ounces …about 1 ½ cups)
½ Cup water
¼ Cup olive oil
10 fresh sage leaves
2-3 garlic cloves
½ tsp salt
In a medium pot bring water to a boil. Add in the pasta shells and cook. Check on them every so often to make sure you aren't overcooking them. The chickpea pasta is very forgiving.
If you are making your own artichoke sauce then drain the artichokes and add them to a blender. Add the rest of the ingredients to the blender and blend until creamy. Set aside.
Once the pasta is done drain them and set aside. Pour the vegetable broth into the pot and add in the frozen kale. Steam the kale covered for about 4 minutes. Remove the lid and cook until the broth is all gone.
Pour the artichoke sauce over the kale and then add the shells to the pot. Mix until the shells are all covered with the artichoke sauce and chopped kale. Serve!