Wagyu Chickpea Pasta with Spinach

Cooking timeline

1. 0:00
   Cook the Pasta

   Bring a large pot of water to a boil. Add the Banza chickpea shells and cook according to the package directions, checking about 1 minute early to prevent overcooking. Reserve ½ cup pasta water if possible, then drain.

2. 0:05
   Brown and Season the Wagyu

   Heat a large skillet over medium heat. Add the ground Wagyu and break it into small pieces. Add the Adobo, Perfect Seasoning, crushed beef bouillon, garlic powder, onion powder, smoked paprika, black pepper, cayenne, and Italian seasoning. Cook for 6 to 8 minutes, until fully browned. Drain excess fat, leaving approximately 1 tbsp in the skillet.

3. 0:13
   Add the First Spinach

   Add 1½ packed cups fresh spinach to the seasoned beef. Stir over medium low heat for 1 to 2 minutes until wilted.

4. 0:15
   Make the Sauce

   Reduce the heat to low. Add the dairy free cream cheese, ¼ cup pasta water or hot water, garlic powder, and smoked paprika. Stir until the cream cheese melts and forms a creamy sauce around the beef.

5. 0:18
   Add the Pasta

   Add the cooked chickpea shells to the skillet. Gently fold everything together for 1 to 2 minutes until evenly coated.

6. 0:20
   Add More Spinach

   Add another 1½ to 2 packed cups fresh spinach. If needed, add 1 tbsp water, increase the heat to medium low, and cover for 1 to 2 minutes to help the spinach wilt. Uncover and gently stir until evenly distributed.

7. 0:24
   Rest

   Turn off the heat and let the pasta rest for about 2 minutes so the sauce thickens and clings to the shells.

8. 0:26
   Taste and Serve

   Taste and adjust the seasoning only if needed. The Adobo, Perfect Seasoning, and beef bouillon already add plenty of savory flavor and salt.