Spinach Artichoke Pesto Mushroom Pasta

🥘 Ingredients

• rigatoni pasta or other ridged pasta 10 oz
• Kosher
• shiitake mushrooms or mushrooms of choice 8 oz
• extra virgin olive oil 1 tbsp
• large or small yellow onion 1
• fat garlic cloves 3
• red pepper flakes ½ tsp
• chickpeas or white beans 1
• Spinach Artichoke Pesto 1 ½ cup
• medium lemons ½
• shredded vegan parmesan cheese ¼ cup
• fresh basil leaves or flat-leaf parsley 1 handful

1. 1

   Gather: rigatoni pasta or other ridged pasta , Kosher salt and freshly cracked black pepper, shiitake mushrooms or mushrooms of choice , extra virgin olive oil , large or small yellow onion , fat garlic cloves , red pepper flakes , chickpeas or white beans , Spinach Artichoke Pesto , medium lemons , shredded vegan parmesan cheese , fresh basil leaves or flat-leaf parsley .
2. 2

   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.
3. 3

   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).
4. 4

   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.
5. 5

   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.
6. 6

   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.
7. 7

   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.
8. 8

   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.