Chickpea and Mushroom Vegeroni Bow Ties.
photo by dianegrapegrower
- Ready In:
- 25mins
- Ingredients:
- 9
- 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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RECIPE SUBMITTED BY
I was born in country Victoria (Australia) and grew up in Ballarat. I have lived the rest of my life in capital cities - Melbourne, Belfast (Northern Ireland), Sydney, Canberra, before deciding to do the 'tree change' thing, and move to country Victoria. I now live in the country town of Beaufort, which has a population of about 1200 people (half out on farms) which is within commuting distance to the provincial city of Ballarat.
At the age of 20 I attended William Angliss College and studied Catering and Hotel Management, which enhanced my passion for good food. Since then I've taken many a wayward turn, and have ended up here with my many animals (sheep, goats, chooks, ducks, cats, dogs & goldfish) and am loving the life that I live. My professional training was in classical french cookery, but how could anyone ignore the many ethnic influences on our food here in Australia?? I love Asian, Indian, Medditeranean, Middle Eastern foods, and must confess after a couple of years in Northern Ireland - I'm so glad they are now taking refugees! Their food will improve enormously!!