Storecupboard Saucy Pasta & Chickpeas Recipe

Introduction

This storecupboard saucy pasta and chickpeas recipe is a quick, comforting meal that’s perfect for busy days. Using simple pantry ingredients and fresh vegetables, it creates a flavorful, satisfying dish that can be enjoyed warm or packed for lunch.

Ingredients

• 100g small pasta shape, such as orzo or macaroni
• 1 tbsp olive oil or butter
• 2 small garlic cloves, crushed
• Around 200g of any vegetables (e.g., cherry tomatoes, peppers, peas, broccoli, or courgettes), chopped into small pieces
• 2 tbsp sundried tomato paste or tomato purée mixed with a pinch of sugar
• 400g can cooked chickpeas, drained
• ½ tsp dried oregano
• 50g parmesan or strong cheddar, grated

Instructions

1. Step 1: Boil the kettle and cook the pasta following the pack instructions.
2. Step 2: Meanwhile, heat a frying pan over medium heat and add the oil or butter. Stir in the crushed garlic and chopped vegetables, frying for a couple of minutes until just softened.
3. Step 3: Add the sundried tomato paste or tomato purée, chickpeas, dried oregano, and a ladleful of the pasta cooking water. Season well and cook for another 1-2 minutes, allowing the flavors to combine.
4. Step 4: When the pasta is just cooked, drain it and reserve a cup of the cooking water. Add the pasta to the vegetable mixture, then stir in the grated cheese.
5. Step 5: Stir well, adding another splash of the reserved cooking water if the mixture feels too dry. Transfer the pasta to a Thermos or lunchbox, adding extra cheese if you like.

Tips & Variations

• Use whatever vegetables you have on hand to make this dish your own, and try swapping chickpeas for cannellini beans for a creamier texture.
• For a vegan version, replace the cheese with nutritional yeast or a plant-based alternative.
• If you prefer a spicier dish, add a pinch of chili flakes when cooking the vegetables.
• To add extra protein, stir in cooked chicken or tuna at the end.

Storage

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or in a pan, adding a splash of water to loosen the sauce if necessary. This dish can also be enjoyed cold or at room temperature, making it ideal for packed lunches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, small pasta shapes like orzo, macaroni, or small shells work best as they mix well with the sauce and chickpeas.

What if I don’t have sundried tomato paste?

You can substitute with tomato purée mixed with a pinch of sugar to balance the acidity, which creates a similar rich flavor.

Storecupboard Saucy Pasta & Chickpeas Recipe

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★★★★★

4.9 from 60 reviews

• Author: Noah
• Total Time: 22 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A quick and easy storecupboard pasta dish featuring small pasta shapes cooked with sautéed garlic, mixed vegetables, sundried tomato paste, and chickpeas, finished with grated cheese for a comforting, protein-rich meal perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

Pasta

• 100g small pasta shape (such as orzo or macaroni)

Vegetables & Flavorings

• 1 tbsp olive oil or butter
• 2 small garlic cloves, crushed
• around 200g mixed vegetables (cherry tomatoes, peppers, peas, broccoli, or courgettes), chopped into small pieces
• 2 tbsp sundried tomato paste or tomato purée mixed with a pinch of sugar
• ½ tsp dried oregano

Legumes & Dairy

• 400g can cooked chickpeas, drained
• 50g parmesan or strong cheddar, grated

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Instructions

1. Cook the Pasta: Boil the kettle and cook 100g of your chosen small pasta shape (orzo or macaroni) following the package instructions until al dente. Reserve about a cup of the pasta cooking water before draining.
2. Sauté the Garlic and Vegetables: While the pasta cooks, heat 1 tablespoon of olive oil or butter in a frying pan over medium heat. Add 2 crushed small garlic cloves and your chopped 200g mixed vegetables. Stir-fry them for a couple of minutes until just softened.
3. Add Flavorings and Chickpeas: Stir in 2 tablespoons of sundried tomato paste or tomato purée mixed with a pinch of sugar, the drained 400g can of cooked chickpeas, and ½ teaspoon of dried oregano. Add a ladleful of the reserved pasta water, season well with salt and pepper, and let it cook together for another 1-2 minutes to combine the flavors.
4. Combine Pasta and Cheese: Add the drained pasta to the vegetable and chickpea mixture. Stir in 50g of grated parmesan or strong cheddar cheese. Mix well, adding an extra splash of the reserved pasta water if the mixture feels too dry, creating a saucy consistency.
5. Serve or Store: Transfer the saucy pasta to a Thermos or lunchbox, optionally topping with extra cheese. This dish keeps well when chilled for up to three days, making it ideal for meal prep or packed lunches.

Notes

• Use any small pasta shapes you have on hand, such as macaroni, orzo, or small shells.
• Choose seasonal or available vegetables like cherry tomatoes, bell peppers, peas, broccoli, or courgettes, chopped finely for fast cooking.
• Adjust the amount of pasta water added to achieve your preferred sauce consistency.
• For a dairy-free version, omit the cheese or use a plant-based alternative.
• This meal is ideal for quick lunches and can be stored chilled for up to three days.
• Adding a pinch of sugar to the tomato purée balances acidity and enhances flavor.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Stovetop
• Method: Frying
• Cuisine: Mediterranean

Keywords: pasta, chickpeas, sundried tomato, quick meal, vegetarian, easy pasta recipe, storecupboard recipe