Chickpea Penne with Tomato Ricotta
Ingredients
- eatbanza chickpea penne
- cherry tomatoes
- mushrooms
- spinach
- kitehillfoods ricotta
- olive oil
- salt & pep .
Preparation
Place cherry tomatoes in a baking dish & drizzle with a generous amount of olive oil
Bake in the oven at 400 for 30-40 min (move them around halfway through)
I have a tutorial in my highlight!
Cook pasta & once done, drain & reserve 1/3 cup ish of the pasta water (you prob won’t use it all- just depending on how much juice you have from the tomatoes)
Heat mushrooms on a pan with a splash of water & the top on to steam them
Lower the heat to warm & add in the pasta & tomatoes (including the juice in the baking dish)
Then add spoonfuls of ricotta and some spinach and mix it all together
Sprinkle with salt & pepper once done
