Step 1

In a 4 quart pot, combine the mushrooms, salt, pepper, red pepper flakes, sun dried tomatoes, chickpeas, pasta and stock. Stir to combine.

Step 2

Cover, bring to a boil, reduce heat, then simmer for 10 minutes, stirring every 2 minutes. Make sure to place the lid back on between stirs.

Step 3

When pasta is cooked through, stir in the spinach and cheese until cheese is melted and spinach is wilted.

Step 4

Enjoy!

Step 5

To assemble this recipe ahead and freeze, prepare a gallon-sized freezer bag, reusable silicone bag or large meal prep container labeled with the name of the recipe, the date, and cooking directions.

Step 6

Add the mushrooms, salt, pepper, red pepper flakes, sun dried tomatoes, chickpeas and stock. Do not add the pasta!

Step 7

Squeeze air out if possible, and freeze for up to 3 months.

Step 8

Thaw completely before adding the pasta and cooking as directed above.