Food Type: Vegan
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
250 g Pasta dried, Penna is good
200 g Tomato passata
200 g Spinach leaves
60 g Tomato puree
3 tbsp Olive oil
2 Garlic clove chopped finely
250 g Chickpeas tinned drained weight
1 Onion med chopped
1 tbsp Smoked Paprika
1 tsp Oregano dried
1 tsp Thyme dried
1 Red Chilli finely chopped
1 Vegetable stock cube or gel pot
1/2 tsp Black pepper ground
sprinkle Vegan Parmesan optional
sprinkle Fresh basil leaves
sprinkle Almond roasted flakes
Drain chickpeas, place in a bowl & crush, a potato crusher does good for this job.
Heat a pan large enough to take the pasta later, add chopped onion & olive oil, fry until light brown, add garlic & chilli, fry 1 min more, add crushed chickpeas, tomato passata, veg stock, smoked paprika, dried herbs & black pepper, stir & cook for 10 mins.
Meanwhile cook pasta in salted water until just cooked al denti, then drain in a colander.
Add spinach to the sauce & allow to wilt, add cooked pasta, stir in & plate.
Suggestion & Tips
Keep chickpea juice (Aquafaba) & freeze as it has many uses, use different herbs, select half the amount for starters.