Roast Vegetable and Chickpea Pasta (v)
Roast Vegetable and Chickpea Pasta is a tasty, healthy pasta meal from The 28-Day Immunity Plan book.
Serves 4
Per serving: 322 calories, 1.2% fat
Prep time 5 mins
Cook time 40 mins
Ingredients
1 red onion, peeled and diced
2 garlic cloves, chopped
2 small courgettes, diced
1 leek, diced
1 red pepper, deseeded and diced
1 x 400g can chickpeas, drained
1 tbsp soy sauce
1 x 400g can chopped tomatoes
1 tsp low-fat pesto
cracked black pepper
180g dry-weight pasta
1 vegetable stock cube
Method
- Preheat the oven to 200°C, 400°F, Gas Mark 6.
- Place all the vegetables in a mixing bowl with the chickpeas. Pour over the soy sauce and season with cracked black pepper. Mix well then pour into an ovenproof dish.
- Bake in a preheated oven for 20 minutes until slightly charred.
- Remove from the oven and spoon into a saucepan containing the tomatoes. Bring to a gentle simmer adding the pesto.
- Cook the pasta in boiling water with the stock cube, drain and serve with the sauce on top.