Ok, I confess. Pasta has got to be one of my all time favourite dishes. Not only is it satisfying & full of goodness, but it is so easy and quick to make, honestly, what's not to love?
I have worked closely with my dear friend & nutritionist, Chrissy Freer, to come up with the ultimate veggie & chickpea pasta recipe, that will no doubt become a staple in your household. I can guarantee that you will love this, just as much as I do.
To obtain access to our full and diverse recipe library, as well as an exclusive wellbeing section, mental health blogs, a fixed workout library, pre and post-natal classes, stretch & release classes and so much more, sign up to our online platform today.
I love you.
prep: 10 min
cook: 30 min
1 tbs extra-virgin olive oil
1 small red onion, finely chopped
1 carrot, finely chopped
1 stick celery, diced
1 garlic clove, crushed
1 tbs no-added salt tomato paste
400g tin diced tomatoes
1 cup rinsed and drained chickpeas
Cooked wholemeal or legume pasta, to serve
Grated parmesan and fresh basil leaves, to serve
1. Heat the olive oil in a large saucepan over medium heat. Cook the onion, carrot and celery, stirring, for 6-7 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant.
2. Add the tomato paste and stir to combine. Add the diced tomatoes and 60ml (1/4 cup) water and bring to the boil. Reduce heat and simmer for 15 minutes or until thickened. Add the chickpeas and simmer for 2-3 minutes or until chickpeas are warmed through.
3. Serve pasta sauce on steamed wholemeal or legume pasta. Sprinkle with grated parmesan or fresh basil if you wish.