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By: Chris D.
| Description: | ||
| Time: | 20 min (10 min to prepare, 10 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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8 each oz. mushrooms, sliced 4 tablespoon olive oil 4 each garlic cloves 2 cups mixed chopped greens (ie turnip,arugula, kale, spinach etc.) 2 cups cooked and drained chickpeas 2 cups cooked gemelli pasta (or any other short thicker pasta 3 tablespoon pesto (I freeze mine in ice cube trays in the summer and have them available all winter 0.333333 cup wine or liquid if necessary, salt & fresh ground pepper to taste, vegan grated "romano" cheese replacer |
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| Directions: | ||
| Saute mushrooms in oil & slivered garlic cloves, add the greens & cook until wilted, add pasta, chickpeas and pesto. Moisten with liquid and heat through. Season with salt & pepper. Serve in pasta bowls with vegan grated cheese replacer. You could use other beans like Great Northern, add some sun-dried tomatoes, and/or pitted olives if desired also. Use all one kind of greens or whatever you find in your garden this summer or at the market. Don't overcook. |
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| Notes: | ||
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