Creamy Mushroom and Chickpea Pasta
Ingredients
- Olive oil
- 1 white onion, small dice
- 2 garlic cloves, crushed
- 400g mushrooms
- 1/2 tsp hot smoked paprika
- 1/2 tsp mild curry powder
- 1 tin chickpeas, drained
- 200g tomato passata
- 200ml coconut milk
- 200g frozen peas
- 1 handful spinach, chopped
- 300g pasta e.g. penne
- Salt and black pepper
Preparation
Fry the onion and garlic in olive oil in a large frying pan for 5 minutes, then add the mushrooms and cook for another 5 minutes.
Add the smoked paprika and curry powder, stir, then pour in the chickpeas, tomato passata, and coconut milk. Bring to a boil and simmer for 10 minutes. Add the peas after 5 minutes and season with salt and black pepper.
Cook the pasta according to package instructions and save a splash of the cooking water.
Add the cooked pasta to the sauce with the spinach and a splash of cooking water. Stir to wilt the spinach and serve warm.
Notes
This recipe is extremely fast to make and perfect for a quick lunch or dinner.
