Description:
This recipe is a vibrant and flavorful one-pan pasta dish perfect for a quick weeknight dinner or a satisfying packed lunch. It utilizes common pantry staples like pasta, canned chickpeas, and tomato paste, making it an incredibly accessible and budget-friendly meal. The addition of your favorite vegetables adds freshness and nutritional value, while Parmesan cheese provides a delightful cheesy finish. This recipe is adaptable to suit your tastes and dietary needs, making it a true family favorite.
Why you will love this recipe:
- Quick and Easy: Ready in under 30 minutes, this recipe is ideal for busy weeknights when you need a delicious meal on the table fast.
- Pantry-Friendly: Uses ingredients you likely already have in your pantry and refrigerator, minimizing the need for special trips to the store.
- Versatile: Easily customizable with your favorite vegetables, cheeses, and herbs, allowing you to create a unique dish every time.
- Healthy and Nutritious: Packed with fiber, protein, and vitamins, this meal is both satisfying and good for you.
- Kid-Friendly: The familiar flavors and comforting texture of pasta make this dish a hit with children of all ages.
- Great for Meal Prep: This dish holds up well in the refrigerator, making it perfect for meal prepping lunches or dinners for the week.
Introduction
In the realm of simple yet satisfying meals, few can rival the appeal of a well-crafted pasta dish. This “Storecupboard Saucy Pasta & Chickpeas” recipe takes the concept of pantry cooking to a new level, transforming everyday ingredients into a flavorful and nourishing meal. This isn’t just another pasta recipe; it’s a testament to the power of resourcefulness and the joy of creating something delicious with what you have on hand.
The beauty of this recipe lies in its adaptability. While the core ingredients remain consistent, the variations are endless. Whether you’re a vegetarian, vegan, or meat-lover, you can easily customize this dish to suit your dietary preferences and flavor preferences. Swap out the chickpeas for white beans or lentils, add diced chicken or sausage for extra protein, or experiment with different types of cheeses and herbs to create your own signature version.
This recipe is also incredibly forgiving, making it perfect for beginner cooks or those who are short on time. There’s no need to be precise with measurements or techniques; simply follow the basic steps, and you’ll be rewarded with a delicious and satisfying meal.
Ingredients:
- 100g small pasta shape, such as orzo or macaroni (about 1 cup uncooked)
- 1 tbsp olive oil or butter
- 2 small garlic cloves, crushed
- Around 200g of any vegetables, such as cherry tomatoes, peppers, peas, broccoli, or courgettes (zucchini), chopped into small pieces (approximately 2 cups chopped)
- 2 tbsp sundried tomato paste or tomato purée mixed with a pinch of sugar
- 400g can cooked chickpeas, drained and rinsed (about 1 ½ cups)
- ½ tsp dried oregano
- 50g Parmesan or strong cheddar, grated (about ½ cup grated)
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for a touch of heat
- Optional: Fresh basil leaves for garnish
Preparation:
Step 1: Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the pasta in a colander. Set aside.
Step 2: Sauté the garlic and vegetables. While the pasta is cooking, heat the olive oil or butter in a large frying pan or skillet over medium heat. Add the crushed garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as this will make it bitter. Add the chopped vegetables to the pan and cook for 5-7 minutes, or until they are softened but still slightly crisp. Stir occasionally to prevent burning. If you’re using a variety of vegetables with different cooking times, add them in order of longest to shortest cooking time. For example, add peppers and broccoli before adding cherry tomatoes and peas.
Step 3: Add the tomato paste, chickpeas, and oregano. Stir in the sundried tomato paste or tomato purée (mixed with a pinch of sugar), drained chickpeas, and dried oregano. Cook for another 2-3 minutes, stirring occasionally, until the tomato paste is fragrant and the chickpeas are heated through. The tomato paste adds depth of flavor and richness to the sauce, while the sugar helps to balance the acidity of the tomatoes. The oregano provides a classic Italian flavor that complements the other ingredients perfectly.
Step 4: Combine the pasta and sauce. Add the cooked and drained pasta to the pan with the vegetable and chickpea mixture. Stir well to combine, making sure that all of the pasta is coated with the sauce. If the mixture seems too dry, add a splash of the reserved pasta water to loosen it up. The pasta water is starchy and will help to thicken the sauce and create a creamy texture.
Step 5: Stir in the cheese and serve. Stir in the grated Parmesan or cheddar cheese until melted and well combined. Season to taste with salt and freshly ground black pepper. If desired, add a pinch of red pepper flakes for a touch of heat. Serve immediately, garnished with fresh basil leaves, if desired. You can also top with additional grated cheese for an extra cheesy experience.
COOKING Rating:
- Ease: 5/5 (Very Easy)
- Time: 4/5 (Quick)
- Flavor: 4/5 (Delicious)
- Nutrition: 4/5 (Healthy)
- Adaptability: 5/5 (Highly Adaptable)
Serving Suggestions:
- Serve as a main course for a quick and easy lunch or dinner.
- Pack it in a Thermos or lunchbox for a satisfying midday meal.
- Serve as a side dish to grilled chicken, fish, or tofu.
- Pair with a simple green salad for a complete and balanced meal.
- Top with a dollop of Greek yogurt or sour cream for added creaminess.
- Add a sprinkle of toasted pine nuts or chopped walnuts for extra texture and flavor.
- Serve with a crusty bread for dipping into the sauce.
Tips:
- Don’t overcook the pasta. It should be al dente, meaning it’s still slightly firm to the bite.
- Adjust the amount of vegetables to your liking. Feel free to add more or less of your favorites.
- If you don’t have sundried tomato paste, you can use regular tomato paste. Just add a little extra sugar to balance the acidity.
- Reserve more pasta water than you think you’ll need. It’s always better to have extra on hand in case the sauce is too dry.
- Don’t be afraid to experiment with different cheeses. Gouda, mozzarella, or feta would all be delicious in this dish.
- For a vegan version, omit the cheese and use nutritional yeast for a cheesy flavor.
- Add a squeeze of lemon juice at the end for a bright and tangy finish.
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Nutritional Information:
(Approximate values per serving, may vary depending on specific ingredients used)
- Calories: 400-500
- Protein: 15-20g
- Sodium: 500-700mg
Conclusion
This “Storecupboard Saucy Pasta & Chickpeas” recipe is more than just a meal; it’s a celebration of simplicity, resourcefulness, and deliciousness. With its adaptable nature, pantry-friendly ingredients, and quick preparation time, it’s a recipe that you’ll turn to again and again. Whether you’re a busy parent, a college student, or simply someone who appreciates a good meal, this recipe is sure to become a staple in your kitchen. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece that will tantalize your taste buds and nourish your body.
Questions and Answers:
Q1: Can I use a different type of pasta for this recipe?
A: Absolutely! While the recipe calls for small pasta shapes like orzo or macaroni, you can easily substitute any type of pasta you prefer. Penne, rotini, farfalle, or even spaghetti would all work well. Just be sure to adjust the cooking time according to the package directions to ensure that the pasta is cooked al dente. Short pasta shapes tend to hold the sauce better, but longer shapes can also be delicious. Feel free to experiment and find your favorite!
Q2: I don’t have any sundried tomato paste. Can I still make this recipe?
A: Yes, you can definitely still make this recipe without sundried tomato paste. Regular tomato paste or tomato puree mixed with a pinch of sugar will work as a substitute. The sundried tomato paste adds a concentrated, slightly sweet flavor, so you may need to adjust the amount of tomato paste you use to achieve a similar level of flavor. Start with 2 tablespoons of regular tomato paste and add more to taste, if needed. The pinch of sugar is important to balance the acidity of the tomatoes.
Q3: Can I add meat to this recipe?
A: Certainly! This recipe is easily adaptable to include meat. Diced cooked chicken, sausage, ground beef, or even bacon would be delicious additions. You can add the meat to the pan along with the vegetables and sauté it until it’s heated through. Be sure to adjust the cooking time accordingly, depending on the type of meat you’re using. For example, pre-cooked sausage can be added towards the end, while raw ground beef will need to be cooked thoroughly before adding the other ingredients.
Q4: How long will this pasta dish last in the refrigerator?
A: This pasta dish will keep well in the refrigerator for up to 3-4 days. Store it in an airtight container to prevent it from drying out. When reheating, you may need to add a splash of water or broth to loosen it up, as the pasta tends to absorb the sauce as it sits. You can reheat it in the microwave or on the stovetop until heated through.
Q5: I’m vegan. Can I make this recipe vegan?
A: Yes, you can easily make this recipe vegan by making a few simple substitutions. Omit the Parmesan or cheddar cheese and substitute it with nutritional yeast for a cheesy flavor. You can also use plant-based butter or olive oil in place of regular butter. Ensure that your pasta is vegan (some pasta contains eggs). With these simple changes, you can enjoy a delicious and satisfying vegan version of this recipe.
