Chickpea and Mushroom Vegeroni Bow Ties.

A delicious, light and healthy meal that can be for a light lunch, or served with salad and bread for dinner. The reference to bow ties is the shape of the pasta, and is the multi coloured vegeroni ones, but you can use anything you like.
- Ready In:
- 25mins
- Serves:
- Units:
1
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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 MADE WITH LOVE BY
@Lorelle in Australia
Contributor
@Lorelle in Australia
Contributor
"A delicious, light and healthy meal that can be for a light lunch, or served with salad and bread for dinner. The reference to bow ties is the shape of the pasta, and is the multi coloured vegeroni ones, but you can use anything you like."
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