zucchini mushroom chickpea pasta

Updated: Sep 10, 2019

Need an easy lunch (or even dinner recipe) to make during a busy week? I have you covered. I have been making this dish more frequently lately since I have been so on-the-go with the holidays, and it is just as amazing each and every time. Plus, it's completely gluten-free and dairy-free! Now, just for the record, I did use leftover pasta to make this dish, so if you don't have any, just be sure to take into a little extra time to cook the pasta first! Check it out:

Serving Size: 1-2 portions, depending on size

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 1 box of chickpea pasta (Banza is my favorite brand) or lentil pasta (Tolerant or Tru Roots are my favorites here)

  • chopped fresh tomatoes

  • chopped spinach

  • chopped portabello mushrooms

  • chopped zucchini

  • chopped onion

  • chopped cilantro

  • chopped garlic

  • salt + pepper

  • extra virgin olive oil

  • grass-fed ghee butter

  • adobo seasoning or other seasonings of choice


  • If the pasta is not already cooked, simply boil 1-2 cups of water in a pot on medium heat. Place pasta in boiling water for 10-12 minutes until fully cooked. Strain pasta and put back into the pot.

  • Stir in the chopped tomatoes, ghee butter and spinach in with the pasta.

  • In a separate pan, saute the mushrooms, zucchini, onion, cilantro and garlic in extra virgin olive oil until crispy and evenly flavored. When complete, add into the pot with the pasta and tomatoes, etc. Stir evenly.

  • Pour into a bowl for serving and top with fresh cilantro and spices of choice.

  • Enjoy!

Happy eating!



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