Sun Dried Tomato One Pot Pasta

5 from 15 votes

This sun dried tomato pasta with chickpeas, mushrooms and spinach cooks up in one pot! Give it a few stirs, and dinner is ready! Easy to assemble ahead and customize with your favorite ingredients.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Servings:

Calories: 434kcal

Author: Denise Bustard

Ingredients

6 oz mushrooms quartered
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon red pepper flakes
½ cup sun dried tomatoes (oil drained off and chopped into small pieces)
19 oz can of chickpeas (drained & rinsed)
2 cups dried pasta (see note * ; 6.5 oz)
2 cups vegetable stock

Just before serving

3 cups spinach
1 cup cheese (mozzarella or swiss cheese) shredded

Instructions

In a 4 quart pot, combine the mushrooms, salt, pepper, red pepper flakes, sun dried tomatoes, chickpeas, pasta and stock. Stir to combine.
Cover, bring to a boil, reduce heat, then simmer for 10 minutes, stirring every 2 minutes. Make sure to place the lid back on between stirs.
When pasta is cooked through, stir in the spinach and cheese until cheese is melted and spinach is wilted.
Enjoy!

Freezer packs

To assemble this recipe ahead and freeze, prepare a gallon-sized freezer bag, reusable silicone bag or large meal prep container labeled with the name of the recipe, the date, and cooking directions.
Add the mushrooms, salt, pepper, red pepper flakes, sun dried tomatoes, chickpeas and stock. Do not add the pasta!
Squeeze air out if possible, and freeze for up to 3 months.
Thaw completely before adding the pasta and cooking as directed above.

Video

Notes

this recipe has been tested with a variety of shapes including rotini, penne, shells, bow tie and macaroni.

** this recipe has not been tested with alternative pastas such as chickpea, lentil or gluten-free pasta. Swap for this type of pasta at your own risk.

Storage

Leftovers may be stored in the fridge for up to 4 days. Reheat in the microwave until steaming hot.

Nutrition