This is one of my FAVORITE pasta dishes. Plus, it makes me feel better about eating a bowl of pasta when I know it is half veggies ha! There are many alternatives you can make for this pasta to suit you best. Use whichever type of pasta you prefer (we used chickpea), swap out the half & half for any other type of milk or nut milk or omit the chicken to make it all veg.
Loaded Veggie Pasta
1 carton mushrooms, chopped
1 pack asparagus, chopped
1 cup frozen peas
1 cup frozen spinach (or half a bag of fresh)
Dash of red chili flakes
1 tsp mince garlic (or 1 clove fresh)
3/4 cup half & half (sub whatever milk you prefer)
1 box pasta (I used chickpea but you can use any kind)
1/2 cup pasta water
1/2 cup Parmesan
Top with more parmesan & pine nuts
Salt & pepper to taste
Shredded chicken (optional)
Saute chopped mushrooms & asparagus in 1 tbsp olive oil, season with salt & pepper. Meanwhile, bowl pasta. When mushrooms are soft, add in spinach, peas, garlic & red pepper flakes to taste. Add in half & half and bring to a low boil. Set aside 1 cup of pasta water, then drain pasta when cooked. Add pasta into the veggie mixture and toss together. Add in the parmesan & pasta water to desired consistency. Allow the pasta water to cook out until noodles are coated in thick sauce, season with salt & pepper to taste. I added shredded chicken to ours because we had in the fridge, but tastes wonderful with just the veggies too! Top with pine nuts & additional parmesan.
