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Ingredients
- 1 cup Chickpea Penne Tolerant Foods
- 1/2 cup Roasted Sunchokes
- 1 cup Wild Mushrooms
- 1/2 cup Roasted Broccoli
- 1 cup wild Arugula
- 1/2 Onion
- Herbamere sea salt
- 1/4 cup Violife shredded mozzarella
- Nonstick cooking spray
- Juice of half a lemon
Directions
- Boil your pasta and cook
- Spray your nonstick spray in your sauté pan
- Chop half a white onions and add to pan till translucent
- Chop 1 cup of mushrooms and add to pan
- Herbamere sea salt season in pan
- Chop your roasted vegetables and add to sauté pan
- Add your cooked pasta to sauté pan
- Mix pasta well with veggies
- Chop handful of arugula
- Add to sauté pan- turn off heat
- Add juice of half of lemon
- Place into bowl and sprinkle more chopped arugula on top
