Chili Tomato & Spinach Pasta
Author: Unconventional Cooks
Serves: 1
2 oz Chickpea (Banza) Pasta 1 tsp garlic, minced 3 tbsp GF marinara sauce (low sodium) ½ cup mushrooms, sliced ½ cup spinach, chopped ½ tsp italian seasoning ⅛ tsp chili flakes ⅛ tsp salt Prepare the pasta according to the package instruction (I would slightly undercook it). Drain and rinse with cold water. In a pan, saute garlic and then add mushrooms. Stir-fry until soft. Add in spinach until wilted. Add in marinara sauce, pasta and seasonings. Calories: 229 Fat: 5.4 Carbohydrates: 36.3g Sodium: 515mg Protein: 16.1g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2019/01/27/high-protein-vegan-chili-tomato-mushroom-pasta-creamy-mushroom-basil-pasta/
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