Ref: 224
Heading: Pasta
Cuisine: Italian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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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
Garnish
sprinkle
Vegan Parmesan optional
sprinkle
Fresh basil leaves
sprinkle
Almond roasted flakes
Method
Step 1
Drain chickpeas, place in a bowl & crush, a potato crusher does good for this job.
Step 2
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.
Step 3
Meanwhile cook pasta in salted water until just cooked al denti, then drain in a colander.
Step 4
Add spinach to the sauce & allow to wilt, add cooked pasta, stir in & plate.
Step 5
Garnish plates.
Suggestion & Tips
Keep chickpea juice (Aquafaba) & freeze as it has many uses, use different herbs, select half the amount for starters.