Prep time: 10 minutes
Cook time: 15 minutes
Serving: 4-6 people
This pasta is a great spring dish, it’s super easy and quick to throw together on a busy weekend when you would rather be outside enjoying the sunshine!
With such a big family, we always do one massive shop on the weekend so the fridge goes through dramatic cycles from Rainforest abundance to California drought by the end of the week with only a few veggies left loitering around. If this sounds familiar, avoid food waste and please use your left-over veg, the veg in this recipe is just a suggestion. Let’s cheers the underdogs who maybe are a little bit brown, a little bit soft or just that half of something you wrapped in saran wrap – this dish will make them shine!
- 1 C of our Alfredo Sauce (more if you like it saucy)
- 4-6 zucchini, spiralized (you can use a spiralizer or just cut the zucchini into thin strips)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 10-15 button mushrooms, sliced thin
- 1 field tomato or 2 roma tomatoes, diced
- 1/4 cup of sun-dried tomatoes, diced
- 2 tbsp olives (black or green)
- 2 large handfuls of spinach
- 1 can of chickpeas, drained and rinsed
- 1 tbsp of oil
- 2 tsp dried parsley
- 1 tsp dried garlic
- salt and cracked pepper to taste
- Preheat the oven to 450F or 230C, toss the chickpeas in oil, dried parsley, dried garlic and a pinch of salt and a few cracks of fresh pepper.
- Cook for 25-30 minutes, or until the chickpeas get crunchy. Place in a bowl and set aside.
- Using a spiralizer, spirazlize the zucchini, place in a large bowl and set aside.
- In a large frying pan over medium heat, preheat the pan for a few minutes, add a splash of water to keep the veggies from sticking, or oil, we try to avoid oil when cooking.
- Next, add the onions and garlic and cook for 2-3 minutes, or until translucent. Then add the mushrooms, and cook for another 5 minutes.
- After the mushrooms are cooked and the all the liquid has been removed, add the sun-dried tomatoes, olives of your choice, and spinach on top. Cook for another 1-2 minutes, until the spinach has wilted.
- Finally, add the zucchini noodles, cooked chickpeas and Alfredo sauce and mix to combine . You are not cooking the zucchini, just ensuring all the components are evenly coated in the sauce.
- Once everything is mixed and coated in sauce, remove from heat and garnish with the fresh tomatoes and serve.