Tomato and chickpea pasta sauce
25 min
A filling vegan pasta sauce that's easy to make at the last minute because you'll probably have all the ingredients in your cupboards!
liliemian
1 person made this
Ingredients
Serves: 2
- 200g short pasta, such as macaroni
- 1 tablespoon olive oil
- 1 red pepper, chopped
- 3 or 4 ripe tomatoes, cored and chopped
- 400g passata (sieved tomatoes)
- 130g cooked chickpeas, drained
- ground cumin, to taste
- freshly ground black pepper, to taste
- finely chopped chervil, to taste
Method
Prep:5min ›
Cook:20min ›
Ready in:25min
- Cook pasta in boiling water until al dente according to instructions on packet; drain.
- Heat oil in a pan over medium heat; add red pepper and cook for 1 or 2 minutes. Stir in chopped tomatoes; cook and stir until broken down.
- Stir in passata and chickpeas until warmed through; season to taste with ground cumin, black pepper and fresh chervil. Serve sauce on top of pasta.
