Gluten-Free CHICKPEA PASTA WITH BREAD CRUMBS, KALE, AND MUSHROOMS
Total time: 25 mins | Serves: 4
A hearty, flavorful one-skillet dinner that comes together with ease. Crunchy Bread SRSLY Gluten-Free Sweet Onion Sourdough bread crumbs combine wonderfully with this creamy, umami-rich gluten-free pasta dish.
1 box chickpea pasta shells
1 small bunch Lacinato kale, destemmed and chopped
1/2 cup white mushrooms, sliced
2 tbsp olive oil
2 tbsp butter (or vegan butter alternative)
3 cloves garlic, minced
1/4 - 1/2 tsp red pepper flakes (depending on spice preference)
1/2 teaspoon salt
1/4 cup fresh Parmigiano Reggiano, grated (or some homemade Vegan Parmesan)
Prepare bread crumbs according to these directions, subbing Classic Sourdough for Sweet Onion Sourdough for optimal flavor in this recipe.
Cook chickpea pasta according to package and drain, reserving 1/2 cup of pasta water.
While pasta is cooking, heat 1 tbsp olive oil in skillet over medium heat. Add sliced mushrooms and cook until they start to release moisture. Remove and set to side, then add another 1 tbsp of olive oil, chopped kale, and minced garlic to the skillet. Continue to cook until the kale is wilted.
Add mushrooms back into the skillet, as well as the cooked pasta, reserved pasta water, butter, salt, red pepper flakes, and Parmigiano Reggiano. Mix together and let the flavors combine for about 5 minutes over medium-low heat. Toss in 1/2 cup bread crumbs and remove from heat.
Serve immediately with extra bread crumbs and additional Parmigiano Reggiano. Enjoy!