Tomato and chickpea pasta

Ready in a flash, this budget-friendly pasta is loaded with mushrooms, brussels sprouts and chickpeas for added oomph.

4

5m

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

Vegetarian
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Yeast-free

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.