Updated: Oct 26, 2018
1 package of Banza Chickpea Spaghetti
1 container of Seggiano's artichoke garlic sauce
2 cups of frozen chopped kale
1 cup sliced white button mushrooms
1 cup oyster mushrooms
1/2 cup of enoki mushrooms
1/4 cup chopped trumpet mushrooms
1/2 cup chopped shiitake mushrooms
1/4 cup chopped porcini mushrooms
1/4 cup chopped beech mushrooms
1 tsp of olive oil
Heat a medium sized pot full of water and wait for it to boil. Once the water has come to a boil throw in your chickpea pasta and cook until it is tender. Do not overcook, because it will get mushy.
In a separate medium sized sautéing pan heat 1 tsp of olive oil and throw in the frozen kale with the chopped mushrooms. The water from the kale should help to cook the mushrooms as well. Cook on medium to low until the mushrooms start to brown on the top. Once the mushrooms and kale are completely cooked turn the heat down to the lowest level. Drain the oil from the top of the artichoke garlic sauce and then pour it into the mushroom/kale mix. Stir it until all of the veggies are coated. Drain the past and then pour it into the veggie mix and stir until it is coated with the artichoke garlic sauce. Serve with a nice sauvignon blanc or pinot grigio!