Storecupboard saucy pasta & chickpeas

Packed lunch day with nothing in the fridge? This simple storecupboard pasta will save the day. Add any veg or fresh herbs you have, and use any pasta shapes

Prep:10 mins
Cook:12 mins

Serves 2
Easy

Nutrition per serving

kcal 525
fat 18g
saturates 6g
carbs 58g
sugars 0g
fibre 13g
protein 27g
salt 0.4g

Ingredients

100g small pasta shape , such as orzo or macaroni
1 tbsp olive oil or butter
2 small garlic cloves , crushed
around 200g of any vegetables , such as cherry tomatoes, peppers, peas, broccoli or courgettes, chopped into small pieces
2 tbsp sundried tomato paste or tomato purée mixed with a pinch of sugar
400g can cooked chickpeas , drained
½ tsp dried oregano
50g parmesan or strong cheddar, grated

Method

Boil the kettle and cook the pasta following pack instructions.
Meanwhile, heat a frying pan on a medium heat, add the oil or butter, then stir in the garlic and veg. Fry for a couple of minutes until just softened, then add the sundried tomato paste or tomato purée, chickpeas, oregano and a ladleful of the pasta cooking water. Season well and cook for another 1-2 mins.
When the pasta is just cooked, drain and reserve a cup of the water. Add the pasta to the veg, then stir in the cheese. Stir well, adding another splash of cooking water if the mixture is too dry. Transfer the pasta to a Thermos or lunchbox, with extra cheese if you like. Will keep chilled for up to three days.