Tomato, chickpea and spinach wholewheat pasta
You need
- 150 g wholewheat pasta shapes (about a third of a 500 g bag)
- 1 onion
- 2 cloves garlic
- 1 teaspoon dried mixed herbs
- 1 tin chopped tomatoes (400 g)
- 1 tin chickpeas (400 g), drained
- 100 g spinach (the other half of the bag)
- 30 g hard cheese, grated (a piece the size of a matchbox)
Method
- Boil the pasta in salted water for the time on the packet. Scoop out half a mug of the cooking water before you drain it.
- Meanwhile soften the chopped onion in 1 tablespoon of oil for 5 minutes. Add the chopped garlic and herbs for 1 minute.
- Add the tomatoes and chickpeas and simmer for 10 minutes.
- Stir in the spinach until it wilts, then the pasta and a splash of the saved water to loosen the sauce.
- Serve half with half the cheese. Cool the rest and put it in the fridge.
Remember this: The sauce takes as long as the pasta. Save a little pasta water.
Lunch tomorrow
Cold as a pasta salad with a drizzle of oil and the rest of the cheese, or reheated.
Other swaps
Gluten-free: gluten-free pasta.
Contains
Cereals containing gluten (wheat), milk. Always check the labels on what you buy.
Nutrition per portion
| Energy | Protein | Fibre | Saturated fat | Salt |
|---|---|---|---|---|
| 591 kcal | 30 g | 21 g | 4 g | 0.6 g |
Not cooked yet. After three cooks it counts as learned and the method steps back.