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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
