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Spaghetti With Spinach and Mushrooms

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“From Vegetarian Times. The saffron will turn the pasta a lovely golden color.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Place pasta on baking sheet and coat with cooking spray.
  2. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.
  3. Bring vegetable broth, 21/2 cups water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low, and keep warm.
  4. Heat large stockpot over medium-high heat, and coat with cooking spray. Add mushrooms, and cook 7 minutes, or until browned. Stir in garlic, and cook 1 minute more.
  5. Reduce heat to medium, and stir in pasta and 2 cups hot broth. Cook 4 to 5 minutes, or until liquid is absorbed, stirring frequently.
  6. Add spinach, chickpeas and remaining broth. Simmer 5 to 7 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly. Season with salt and pepper, and serve immediately.

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