5.0
(14)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
In a 4 quart pot, combine the mushrooms, salt, pepper, red pepper flakes, sun dried tomatoes, chickpeas, pasta and stock. Stir to combine.
Step 2
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.
Step 3
When pasta is cooked through, stir in the spinach and cheese until cheese is melted and spinach is wilted.
Step 4
Enjoy!
Step 5
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.
Step 6
Add the mushrooms, salt, pepper, red pepper flakes, sun dried tomatoes, chickpeas and stock. Do not add the pasta!
Step 7
Squeeze air out if possible, and freeze for up to 3 months.
Step 8
Thaw completely before adding the pasta and cooking as directed above.
Your folders
bykelseysmith.com
4.8
(6)
12 minutes
Your folders
budgetbytes.com
4.8
(77)
20 minutes
Your folders
budgetbytes.com
4.8
(56)
25 minutes
Your folders
recipetineats.com
5.0
(22)
15 minutes
Your folders
theclevermeal.com
Your folders
wellplated.com
4.8
(27)
10 minutes
Your folders
lastingredient.com
4.6
(14)
15 minutes
Your folders
tastesbetterfromscratch.com
5.0
(17)
15 minutes
Your folders
tastesbetterfromscratch.com
Your folders
iheartvegetables.com
4.9
(98)
10 minutes
Your folders
halfbakedharvest.com
4.8
(104)
15 minutes
Your folders
halfbakedharvest.com
Your folders
printfriendly.com
Your folders
halfbakedharvest.com
5.0
(3)
20 minutes
Your folders
halfbakedharvest.com
5.0
(52)
15 minutes
Your folders
halfbakedharvest.com
Your folders
onehappyhousewife.com
5.0
(1)
4 minutes
Your folders
carlsbadcravings.com
20 minutes
Your folders
theslowroasteditalian.com
5.0
(1)
20 minutes