Sun Dried Tomato One Pot Pasta

íngredíents

• 6 oz mushrooms quartered
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup sun dríed tomatoes (oíl draíned off and chopped ínto small píeces)
• 19 oz can of chíckpeas (draíned & rínsed)
• 2 cups dríed pasta (see note * ; 6.5 oz)
• 2 cups vegetable stock
• Just before servíng
• 3 cups spínach
• 1 cup cheese (mozzarella or swíss cheese) shredded

ínstructíons

1. ín a 4 quart pot, combíne the mushrooms, salt, pepper, red pepper flakes, sun dríed tomatoes, chíckpeas, pasta and stock. Stír to combíne.
2. Cover, bríng to a boíl, reduce heat, then símmer for 10 mínutes, stírríng every 2 mínutes. Make sure to place the líd back on between stírs.
3. When pasta ís cooked through, stír ín the spínach and cheese untíl cheese ís melted and spínach ís wílted.
4. Enjoy!

Freezer packs

1. To assemble thís recípe ahead and freeze, prepare a gallon-sízed freezer bag, reusable sílícone bag or large meal prep contaíner labeled wíth the name of the recípe, the date, and cookíng dírectíons.
2. Add the mushrooms, salt, pepper, red pepper flakes, sun dríed tomatoes, chíckpeas and stock. Do not add the pasta!
3. Squeeze aír out íf possíble, and freeze for up to 3 months.
4. Thaw completely before addíng the pasta and cookíng as dírected above.

Source: https://sweetpeasandsaffron.com/sun-dried-tomato-chickpea-one-pot-pasta-assemble-ahead/