Chickpea and Mushroom Vegeroni Bow Ties.
- Reviews 1
Ready In: 25 mins
Serves: 4-6
Ingredients
- 500 g vegeroni bow tie pasta
- 200 g mushrooms, sliced
- 1 large zucchini
- 1 tablespoon anchovy, chopped (optional)
- 1 (300 g) can chickpeas, drained
- 1 (425 g) can tomatoes, crushed
- 1⁄2 cup spring onion, chopped (shallots)
- 2 tablespoons grated parmesan cheese
- 1⁄2 cup chopped fresh parsley
Directions
- Place pasta in a large pot of boiling, salted water and cook until al dente, then drain.
- Meanwhile, heat a small non-stick pan and pan fry the muchrooms, zucchini and anchovies for 5 minutes until soft. Add the chickpeas and tomatoes and simmer for 15 minutes. Add spring onions, parmesan cheese and parsley.
- Toss the drained pasta with the tomato mixture and serve in a large serving bowl. Garnish with more chopped parsley and a sprinkling of black pepper if desired.
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