ZENB Spaghetti combined with ZENB Creamy Mushroom Gourmet Pasta Sauce create a new comfort classic with earthy flavors of sage and fennel. This dish is ready in under 30 minutes and is a good source of fiber. 

• 1 box (8 ounces) ZENB Spaghetti Pasta made from 100% Yellow Peas
• 2 teaspoons olive oil
• 8 sage leaves
• 4 cremini mushrooms, thinly sliced
• 1 small fennel bulb, cored, thinly sliced, fronds reserved
• 1 carton (15.5 ounces) ZENB Creamy Mushroom, Cauliflower & Garlic Gourmet Pasta Sauce
• 1/4 cup pomegranate arils
• 3 tablespoons shaved Parmesan cheese
• 2 tablespoons chopped toasted almonds
• chopped Italian parsley

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 1/2 cup pasta cooking water; drain.

2.

Meanwhile, heat oil in large skillet on medium-high heat. Add sage; cook for 1 minute, until crisp. Transfer leaves to clean paper towel lined plate.

3.

Add mushrooms; cook 4-5 minutes, stirring occasionally, until light golden-brown. Add fennel; cook 3-4 minutes, until tender. Stir in ZENB Gourmet Pasta Sauce, cooked pasta and reserved pasta water. Cook 2-3 minutes, stirring constantly, until sauce thickens. Garnish with sage leaves, pomegranates, Parmesan, almonds and parsley.