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Potomac PT & Rehab Eats! Chickpea Linguine with Mushrooms

Chickpea Linguine with Mushrooms

½ box Chickpea Linguine (I use Banza brand)

1 tablespoon oil or butter

12 oz fresh mushroom (I use a "mushroom medley")

½ medium yellow onion

½ tbsp minced garlic

1 cup (packed) fresh baby spinach

¼ cup julienned sun dried tomatoes

1 tsp herbs de provence

1 tsp fresh thyme

Splash of oat milk (or any milk!)

Optional add ins: spring onion, parmesan cheese, shredded chicken, tofu

Serving is for 2 hungry adults or 4 if serving as a side dish

Cook linguine as per package instructions. Heat skillet over medium high heat. Add fat of choice and sauté onions, garlic, and mushrooms until nicely browned. Add tomatoes, spinach, herbs, salt and pepper. Cook until spinach is wilted. Add a splash or 2 of oat milk. Stir. Add cooked linguine and mix until well blended. Serve immediately.

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