This recipe is from Vegetarian Times magazine. Very simple preparation and toasting spaghetti gives it a nutty flavor.
Spaghetti - 8oz. broken into thirds
Low-sodium vegetable broth - 1 15 oz. can
Tomato paste - 2 tbsp
Harissa or red pepper flakes - 1 tbsp
Mushrooms - 1 lb. quartered
Garlic - 1 clove, minced
Spinach - 1 lb. coarsely chopped
Chickpeas - 1 15 oz. can, rinsed and drained
- Preheat oven to 350F. Place pasta on baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking the pan once or twice to brown evenly.
- Bring vegetable broth, 2 ½ cups water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low and keep warm.
- Heat a large pan over medium high heat, and add 2tsp olive oil. Add mushrooms, and cook until browned, about 7-8 minutes.
- Stir in garlic and cook for 1 minute.
- Reduce heat to medium, and stir in pasta and 2 cups of hot broth.Cook 4-5 minutes, or until the liquid is absorbed, stirring frequently.
- Add spinach, chickpeas and remaining broth. Simmer 5-7 minutes more, or until noodles are tender and most of broth is absorbed.Season with salt and pepper and serve warm.
Nupur (@ One Hot Stove) has taken up a project of compiling easy recipes made from the food that is most commonly found in our pantry. I think this recipe can be easily modified to be made with canned mushrooms and spinach and the proportions can be changed accordingly.
Hope you like the recipe Nupur and can use it in Campus Kitchen.