NUTRITION

SERVINGS

INGREDIENTS

3 oz chickpea spaghetti

2 cups cremini mushrooms

2 cups baby spinach

3 tbsp nutritional yeast

1.5 tbsp hemp hearts

2 cloves garlic

1 medium shallot

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea spaghetti according to package directions until al dente.

• 2

  While the pasta cooks, finely mince the garlic and thinly slice the shallot and cremini mushrooms.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the shallots and mushrooms to the skillet, sautéing for 5-7 minutes until the mushrooms are golden brown and have released their moisture.

• 5

  Stir in the minced garlic and cook for an additional 60 seconds until fragrant.

• 6

  Add the baby spinach to the skillet and toss frequently until just wilted.

• 7

  Reserve 0.25 cup of the pasta cooking water, then drain the spaghetti.

• 8

  Add the cooked spaghetti to the skillet along with the nutritional yeast, hemp hearts, lemon juice, sea salt, and black pepper.

• 9

  Pour in the reserved pasta water and toss everything together over low heat until a light, creamy sauce coats the noodles.

• 10

  Serve immediately while hot, garnished with extra hemp hearts if desired.