Tomato and chickpea pasta
Ready in a flash, this budget-friendly pasta is loaded with mushrooms, brussels sprouts and chickpeas for added oomph.
Serves
4
Prep
5m
Cooking
15m
Ingredients
- 375g spiral pasta
- 2 tsp olive oil
- 1 red onion, thinly sliced
- 2 garlic cloves, crushed
- 200g cup mushrooms, quartered
- 100g brussels sprouts, thinly sliced
- 400g can diced tomatoes
- 1/2 cup (125ml) vegetable stock
- 400g can chickpeas, rinsed, drained
- 1/2 cup (80g) finely grated parmesan
Method
STEP 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) cooking liquid.
STEP 2
Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 3 mins until onion softens. Add the garlic, mushroom and brussels sprout and cook, stirring, for 5 mins or until mushroom is tender.
STEP 3
Add tomato, stock, chickpeas and reserved cooking liquid to the pan. Bring to the boil. Add pasta. Toss to combine.
STEP 4
Divide pasta mixture among serving bowls. Season and serve with parmesan.
Cheese swap
Swap the parmesan for crispy garlic breadcrumbs. Just combine fresh breadcrumbs and crushed garlic in a bowl, then pan-fry until golden.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
