4 medium sized sun-dried tomatoes
1 jar of Seggiano's artichoke and garlic sauce
1 cup of frozen kale
2 cups sliced mushrooms
1 cup of water
2 boxes of Banza chickpea shells (I like to make a large batch so I can have leftovers)
Bring a large pot of water to a boil. Add in the pasta and cook until it is soft. In a medium sized pan add in the frozen kale, mushrooms, and water. Steam until the mushrooms are soft. Drain the garlic sauce of oil and then pour it into a smoothie cup. Add the sun-dried tomatoes to the sauce in the smoothie cup and about 2 tbsp of water. Blend until creamy.
Drain the pasta and put it back in the large pot. Pour in the mushrooms and kale to the pasta. Then top the mixture with the sun-dried tomatoes and artichoke/garlic sauce. Stir until everything is coated.