Chickpea Spaghetti With Mushrooms, Garlic, Parsley, and Pine Nuts

This wintery pasta is easy to make and filling, and it's vegan and gluten-free! 

Ingredients (serves 1)

• 2 ounces Banza chickpea spaghetti
• 1 tablespoon extra virgin olive oil, divided
• 1 clove garlic, chopped
• 1/2 cup chopped crimini mushrooms
• 2 tablespoons pine nuts
• 1 tablespoon chopped parsley
• Red chili flakes, to taste
• Salt and pepper to taste

1. Cook pasta according to package. While pasta is cooking, heat up 1/2 tablespoon olive oil in a large pan on medium-low heat. 

2. Add garlic and mushrooms, and cook for 3-4 minutes until mushrooms are soft. Turn heat to low. 

3. Drain pasta, and add it to the pan along with pine nuts, parsley, and remaining 1/2 tablespoon olive oil. Toss in pan on low until everything is evenly combined. Top with red chili flakes, salt, and pepper to taste. Serve warm.