Chickpea Pasta with Mushrooms & Kale

Recipe as written is DASH diet friendly, as I am trying to decrease my sodium intake. However, I doubled the garlic and thyme and used a big pinch of red pepper flakes. Used less than ¼ cup of the pasta water, didn't want it goopy. Can't say I am a fan of chickpea pasta, but it counted towards protien. Might try whole wheat pasta next time. Overall, it's a clean and simple meal with light flavors.

Too oily, too bland.

I don't know what I did wrong, but the pasta water vegetable amalgamation did not result in a sauce for me. I only saved it with lots of cheese, lemon juice, and extra spices but then it was pretty good.

Covered the mushrooms and kale to let it steam Added Rao's tomato basil sauce to the lentil noodles, some chicken sausage or turkey sausage would go well with it

A little bland but still pretty good.

Add onion, peas, sundried tomatoes.. top with olive oil

Started the mushrooms in a pan in which I had just cooked some chicken, which probably helped the flavor. Added some balsamic vinegar to the mushrooms, skipped the garlic. Forgot about the red pepper, but it would be welcome.

Use spinach instead of kale

Use Spinach instead of Kale next time! It is tasty w Parmesan cheese 😋 served w tomato cucumber avocado salad! Which it needed something crunchy!