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!
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.