Hidden Veg Pasta

Part of our Easy Pasta Dinner series, this recipe is a nifty way to pack in extra veg in this pesto-style sauce. We’re using rigatoni here, swap this for whichever pasta shape you prefer, penne or spaghetti would also work well. The addition of chickpeas ups the protein and fibre levels in this dish and makes it a satisfying weeknight meal. Please note you will need a blender or food processor to make this recipe.

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Ingredients

rigatoni pasta 300 g
frozen spinach 150 g
frozen peas 200 g
fresh basil 1 handful
cumin seeds ½ tsp
vegetable stock cube 1 (crumbled)
chickpeas 400 g (drained)
feta 50 g (crumbled)

Method

Cook the pasta according to the packet instructions.
Meanwhile, make the hidden veg sauce. Add the frozen spinach, peas, half the basil, cumin seeds, stock cube and 100ml boiling water per serving, to a blender or food processor.
Blend the sauce until smooth. Check the seasoning and adjust to how you like it.
Add the sauce to a pan and cook gently until it starts to thicken, around 5 minutes.
Tip the cooked pasta and drained chickpeas, into the pan with the sauce and cook for another few minutes until the pasta is fully coated. Check the seasoning and adjust to taste.
Plate up and crumble the feta on top with the remaining basil leaves. Enjoy!

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Hidden Veg Pasta

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Ingredients

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