Pasta in Tomato Sauce - ready in 30 minutes, loaded with protein with a nutty and garlicky taste. This pasta dinner is made with Barilla Chickpea Pasta, a gluten-free alternative to regular pasta.
Cook the pasta in salted water according to the package's instructions. Drain pasta and reserve 1 and a half cups of pasta water.
Heat up 1 tablespoon of extra virgin olive oil on high heat then add the mushrooms to the pot in a single layer. Sprinkle on ⅛ teaspoon of salt and ⅛ teaspoon of black pepper. Add 1 teaspoon of the garlic then stir to combine. Let the mushrooms cook until they shrink and are darker in color. Remove mushrooms from the pot.
Pour the remaining oil into the same pot. Let it heat up for 3 minutes then add onions and saute until translucent. Add the minced garlic let it cook while stirring from time to time for 1 minute. Add the tomato sauce, 1 cup of the reserved pasta water, ⅛ teaspoon of salt, and ⅛ teaspoon of black pepper. Also add the red pepper flakes if using. Stir to combine and bring to a simmer.
Add pasta to pot and toss well to combine. Add the spinach and toss well until spinach shrinks. Taste the pasta and adjust seasoning as needed. Also, if the pasta is too dry, add in more of the the reserved pasta water.
Add mushrooms to the pot and serve warm.