Go-To Pasta Recipe For The Busy College Student

First, sauté your mushrooms. The more, the merrier; I sauté about two big handfuls of white mushrooms. You will want to wash and cut your mushrooms into slices. Meanwhile, start heating a saucepan on medium heat. Once the pan is hot, add your mushrooms and a little bit of water. The mushrooms will soak up the water and once the water has simmered, add 2 tablespoons of extra virgin olive oil. After this, turn down the heat to low.

Once your mushrooms are perfectly sautéed, add 1 clove of garlic minced to the pan, as well as the juice of 1 lemon. You can add some lemon zest if you like extra lemon flavor. After about 5 minutes, add 2 tablespoons of heavy cream and 1-2 tablespoons of basil pesto and a handful of spinach.

Homemade basil pesto recipe:

In a blender, 3 handfuls of fresh basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of pine nuts, and parmesan to your liking. Then, add salt and pepper to taste.

Let the sauce simmer while cooking your chickpea pasta. I like to use Banza’s chickpea pasta. First, boil salted water and add the whole box of pasta. Lower heat and let cook until your liking.

As the pasta is finishing, add a handful or two of spinach into the saucepan. Add your pasta with a tablespoon of pasta water. Mix and add to plate. Add parmesan to taste on top and you’re done!