Lifestyle Diets Vegetarian Vegetarian Dinner Vegetarian Pasta Chickpea Pasta with Mushrooms & Kale 4.1 (14) 11 Reviews Loading up your pasta with vegetables like the kale and mushrooms used here is not only delicious, it also makes the meal more satisfying. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Greg DuPree Active Time: 30 mins Total Time: 30 mins Servings: 4 Nutrition Profile: Nut-Free Dairy-Free Soy-Free High-Fiber Heart-Healthy Vegan Vegetarian High-Protein Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 8 ounces chickpea rotini or penne (see Tip) ¼ cup extra-virgin olive oil 2 large cloves garlic, sliced Pinch of crushed red pepper 8 cups chopped kale 8 ounces cremini mushrooms, quartered ½ teaspoon dried thyme ½ teaspoon salt Grated Parmesan cheese for serving (optional) Directions Cook pasta according to package directions. Reserve 1 cup of the cooking water, then drain. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring once, until fragrant, about 1 minute. Add kale, mushrooms, thyme and salt; cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Stir in the pasta and enough of the reserved water to coat; cook, stirring, until combined and hot, about 1 minute more. Serve topped with Parmesan, if desired. Tip: We chose chickpea pasta for this dish instead of whole-wheat because it's packed with tons of fiber, protein and nutrients—some brands provide more than 40% of your daily recommended fiber, plus 20 grams of protein per serving. Look for it with other gluten-free pastas. Originally appeared: EatingWell Magazine, January/February 2022 Save Rate Print Nutrition Facts (per serving) 340 Calories 18g Fat 38g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 1/2 cups Calories 340 % Daily Value * Total Carbohydrate 38g 14% Dietary Fiber 10g 36% Total Sugars 7g Added Sugars 0g 0% Protein 17g 34% Total Fat 18g 23% Saturated Fat 2g 10% Sodium 366mg 16% Potassium 717mg 15% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.