Fish Family friendly

Chickpea and mushroom pasta

Name: Chickpea and mushroom pasta
Yield: 4
Ingredients: 375g dried pasta; 1 tbsp olive oil; 200g mushrooms, sliced; 1 large zucchini, sliced; 1 tbsp anchovies, chopped (optional); 1 x 300g can chickpeas, drained; 1 x 425g can tomatoes, crushed; ½ cup spring onions (shallots), chopped; 2 tbsp grated Parmesan cheese; ½ cup fresh parsley, chopped

Rate now

Jump to recipe

by delicious. team

delicious. team

Oct 02, 2015

Speedy and simple, this pasta gets the mid-week thumbs up from us!

375g dried pasta
1 tbsp olive oil
200g mushrooms, sliced
1 large zucchini, sliced
1 tbsp anchovies, chopped (optional)
1 x 300g can chickpeas, drained
1 x 425g can tomatoes, crushed
½ cup spring onions (shallots), chopped
2 tbsp grated Parmesan cheese
½ cup fresh parsley, chopped

Method

1.

Cook pasta according to packet directions and drain.
2.

Heat oil in a small, non-stick pan and fry the mushrooms, zucchini and anchovies on low heat for 5 minutes. Pour in the chickpeas and tomatoes and simmer for 15 minutes. Add spring onions, Parmesan and parsley.
3.

Toss the drained pasta through the tomato mixture and serve.