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Spaghetti with Kale, Chickpeas, mushrooms, and Parmesan

Gluten-Free, Vegan

Serves 6-8


  • 4 Tablespoons extra virgin olive oil

  • 3 Cloves garlic, chopped

  • 1 Pinch of organic red pepper flakes

  • 4 Cups Organic kale (about a bunch)

  • 4 Cups organic button mushrooms

  • 2 15-oz. organic canned chickpeas, rinsed and drained

  • 16 oz. Brown rice or Bean pasta

  • 1 Cup fresh shaved parmesan cheese or fresh goat cheese

  • 3/4 Cup roasted unsalted pistachios chopped (optional)

  • Himalayan salt

  • Fresh ground black pepper

Spaghetti and Wine


  1. Bring a large pot of water to a boil for the pasta. (optional -- add a dash of Himalayan salt to water)

  2. Cook pasta until it becomes tender.

  3. In a large sauté pan, heat olive oil over medium heat and add chopped garlic

  4. and red pepper flakes. Add chickpeas toss for 2 min.

  5. Add Kale and stir for an additional 2 minutes.

  6. Add mushrooms sliced continuing to toss until thoroughly coated. Turn off burner and set aside.

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