My Earthy Pasta Creation 🌱

Boil and drain 1 box of chickpea pasta. Place the drained pasta in a baking dish sprayed with organic avocado oil.

In a large frying pan (or wok) sprayed with avocado oil, add 2 cups of organic sliced baby Portabella mushrooms, 2 cups of organic sliced white mushrooms, and 2 tablespoons of organic minced garlic. Stir the garlic and mushrooms, cover, and simmer for 2 to 4 minutes.

Remove the cover, add 4 cups of organic baby spinach, cover again for 2 to 4 minutes, and continue stirring until the spinach is wilted.

Add the mushroom and spinach mix to the pasta in the baking dish. Add a top layer of halved organic grape tomatoes.

Bake in the oven at 350°F (175°C) for 25 minutes.

Remove from the oven and top with 2 cups of fresh minced Italian parsley. Enjoy!