Storecupboard saucy pasta & chickpeas
By Cassie Best
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
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Prep:10 mins
Cook:12 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 525
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fat 18g
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saturates 6g
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carbs 58g
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sugars 0g
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fibre 13g
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protein 27g
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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.
