Sun Dried Tomato One Pot Pasta
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.
- 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
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.
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.
** 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.
Leftovers may be stored in the fridge for up to 4 days. Reheat in the microwave until steaming hot.
- this recipe has been tested with a variety of shapes including rotini, penne, shells, bow tie and macaroni.
Serving: 1/4 of batch | Calories: 434kcal | Carbohydrates: 63g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 779mg | Fiber: 10g | Sugar: 5g