A Plant-Powered Pairing: Chickpea Pasta with Mushrooms & Kale


atisfy your craving for a hearty, nutritious pasta dish with this delicious combination of chickpea pasta, sautéed mushrooms and tender kale. Ready in just 30 minutes, it makes for a quick and easy weeknight dinner the whole family will love.

The chickpea pasta provides a protein punch to keep you feeling full and energized. Earthy, meaty mushrooms lend a satisfying chew in each bite while the kale offers a pop of freshness and vitamins. Tossed in a creamy, garlic-infused sauce, this pasta dish is comfort food at its finest.

Each hearty serving contains 400 calories and 20 grams of plant-based protein. You’ll also get ample iron, fiber, and antioxidants from the powerful trifecta of chickpeas, mushrooms and kale. 

A Plant-Powered Pairing: Chickpea Pasta with Mushrooms & Kale


  1. 12 oz chickpea pasta (340g) 
  2. 1 tbsp olive oil
  3. 12 oz cremini mushrooms, sliced (340g)
  4. 3 cloves garlic, minced
  5. 5 oz baby kale (140g)
  6. 1 cup unsweetened almond milk (240mL)
  7. 1⁄4 cup nutritional yeast 
  8. Juice of 1 lemon
  9. Salt and pepper, to taste


  1. Heat a big saucepan of salted water till it boils. Pasta should be cooked as directed on the package until it is al dente. Empty and place aside.
  2. In a skillet over medium heat, heat the oil. When the mushrooms are browned, sauté them for 5 minutes. 
  3. Cook the garlic for one minute, or until fragrant. 
  4. Cook the kale for two to three minutes, or until it wilts.
  5. Add cooked pasta, nutritional yeast, almond milk, and lemon juice. 
  6. Cook for 2 to 3 minutes, or until thoroughly cooked and somewhat thickened. 
  7. Add pepper and salt for seasoning.
  8. Serve warm and enjoy this nourishing meal!
A Plant-Powered Pairing: Chickpea Pasta with Mushrooms & Kale 02

Expert Tips

  1. For extra protein, stir in chickpeas or white beans.  
  2. Use baby kale for more tender leaves.
  3. Add chili flakes or red pepper for a kick.
  4. Leftovers can be refrigerated up to 4 days.


  1. Can I use a different plant-based milk? Yes, soy or oat milk work too.
  2. Does the pasta contain wheat? Chickpea pasta is usually gluten-free.
  3. What if I don't have nutritional yeast? Substitute parmesan cheese.

With its hearty trio of chickpeas, mushrooms and kale tossed in a creamy, garlicky sauce over pasta, this dish is immensely flavorful and satisfying. The textures and nutrition can’t be beat! Let me know if you need any other recipe ideas.