Tomato and chickpea pasta
Waitrose and Partners

Tomato & chickpea pasta

A simple week night supper for the family

VeganVegetarianHealthyLow in saturated fat
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Ingredients

  • 2 tbsp olive oil, plus extra for drizzling
  • 2 clove/s garlic, sliced
  • 400g can chickpeas, drained and rinsed
  • 3 tbsp Belazu Ve-Du-Ya Vegan ’Nduja Paste
  • 2 x 400g jars Mutti Passata Gastronomia with Cherry Tomatoes
  • 300g elicoidali rigati pasta
  • 50g green olives, halved
  • 90g rocket

Method

  1. Heat the oil in a large pan over a medium-high heat. Add the garlic. As it starts to take on colour, stir in the chickpeas and vegan paste. After a minute, add the passata and bubble gently over a medium heat for 12 minutes. Meanwhile, cook the pasta in salted boiling water according to pack instructions.

  2. Drain the pasta, reserving some cooking water. Mix into the sauce, adding some of the water to help coat the pasta in the sauce. Stir in the olives. Divide between 4 bowls then top each with a handful of rocket and a drizzle of olive oil.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,360kJ/ 561kcals

Fat

15g

Saturated Fat

3.7g

Carbohydrates

80g

Sugars

12g

Fibre

7.9g

Protein

22g

Salt

1.8g