This quick smashed chickpea pasta recipe is the perfect balance of fresh and pantry ingredients and makes for a great mid-week meal. Plus, with the addition of chickpeas, this easy vegan dinner will get you your protein-fill too!
The recipe basically calls to upgrade your jar of pasta sauce by adding in finely chopped and fried mushrooms and zucchini and smashing in some chickpeas. The order in which you do these steps is key to the flavour-packed outcome so be sure to check out the full recipe below.
Top with my nutty vegan parmesan for extra Yum! Enjoy!
Simone
Quick smashed chickpea pasta
Short on time? Create this simple pasta dish with a few fresh and pantry ingredients to make a quick and easy mid-week dinner that is filled with protein, too!
Ingredients
- 250 g Pasta of choice
- 1 tbsp Olive oil - extra virgin
- 1 C Button mushrooms, finely chopped
- 1/2 C Zucchini, finely chopped
- pinch salt
- 1 tsp Italian herbs - dried
- 1 C Chickpeas - canned
- 1 C Tomato-based pasta sauce - vegan
- My nutty vegan parmesan (optional) - to serve
Instructions
- Cook pasta as per packet instructions, drain (reserving 1/2 C cooking water) and set aside.
- Meanwhile, heat olive oil in a large frypan. Saute the mushrooms, zucchini and pinch of salt for 5 minutes over high heat until aromatic and starting to brown. Stir through the herbs and chickpeas.
- Using a fork, roughly smash the chickpeas. Take care not to over-do-it - you don't want them to turn to mush. Stir through the pasta sauce and ½C of reserved cooking water. Simmer on medium heat for 5 minutes or until desired consistency is reached.
- Add the pasta back into the sauce and stir to combine. Serve and season with nutritional yeast if desired.
0 Comments