---
title: Spinach Artichoke Pesto Mushroom Pasta
servings: 4
course: main
source:
  name: Rainbow Plant Life Mediterranean Meal Plan 2
  author: Nisha Vora
prep time: 25 minutes
diet: Vegan
nutrition:
  calories: 642 kcal
  fat: 26 g
  carbohydrates: 87 g
  sugar: 6 g
  protein: 20 g
  fiber: 14 g
  sodium: 704 mg
tags: [main, spinach, artichoke, pesto, vegan, meal-prep]
---

Gather: @rigatoni pasta or other ridged pasta{10%oz}, @Kosher salt and freshly cracked black pepper, @shiitake mushrooms or mushrooms of choice{8%oz}(see Note), @extra virgin olive oil{1%tbsp}, @large or small yellow onion{1}(finely chopped), @fat garlic cloves{3}, @red pepper flakes{0.5%tsp}(optional, for heat), @chickpeas or white beans{1}(15-ounce / 425g; drained and rinsed), @./components/Spinach Artichoke Pesto{1.5%cup}(from meal prep), @medium lemons{0.5}(juiced), @shredded vegan parmesan cheese{0.25%cup}, @fresh basil leaves or flat-leaf parsley{1%handful}(slivered).

Cook the pasta. Bring a large pot of water to a boil. Once boiling, salt the water generously. Add the pasta and cook until just al dente, according to the package instructions. Set a colander in the sink with a measuring cup in it to reserve pasta water. Before draining, use the measuring cup to reserve 1/2 cup pasta water. Drain the pasta, and set aside.

While waiting for the water to boil, prepare your side salad (if you’re making one) and prep the mushrooms. Wipe off any dirt patches with a few paper towels. Thinly slice the mushrooms (caps only for shiitakes).

While the pasta cooks, heat a large nonstick frying pan over medium-high heat for ~{2%minutes}. Add the olive oil, and once hot, add the mushrooms, stir to combine, and cook for 5 minutes, stirring occasionally until starting to turn golden.

Lower the heat to medium, add the onion with a big pinch of salt and black pepper, and cook for ~{5%minutes}, stirring occasionally until the onion is softened. While the onion cooks, crush the garlic with a press, grate it, or mince it.

Add garlic and red pepper flakes (if using), and cook for about ~{1-2%minutes}, or until the garlic is fragrant, stirring frequently. Remove from the heat.

Add the cooked pasta to the pan plus 1/4 cup pasta water, the beans, and the Spinach Artichoke Pesto. Use tongs or a spatula to toss everything until the pasta is well coated, about 30 seconds, adding more pasta water as needed.

Taste and adjust seasoning with more salt and pepper or a squeeze of lemon juice if needed. Garnish with vegan parmesan and fresh basil (or parsley), and enjoy! Serve with your side salad, if you made one.

> If you bought zucchini instead of mushrooms, cut into ½-inch (~1.3 cm) chunks and cook over medium-high heat until golden brown, stirring only occasionally, to allow charring.
> Storage: Store the pasta in the fridge for 3 to 4 days. Reheat in a nonstick pan (or in the microwave) until heated through again. Top with a squeeze of lemon juice and slivered basil right before serving if you have any leftover.
> Nutrition boost: For more veggies, top your pasta with halved cherry tomatoes or chopped sun-dried tomatoes, or add broccoli florets in the last 2 ½ minutes of cooking the pasta.