Ready in a flash, this budget-friendly pasta is loaded with mushrooms, brussels sprouts and chickpeas for added oomph.
Serves44
Cook time15 mins15 minutes
Prep time5 mins5 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Step
Swap the parmesan for crispy garlic breadcrumbs. Just combine fresh breadcrumbs and crushed garlic in a bowl, then pan-fry until golden.
