Recipe Video
Recipe Ingredients
100g penne pasta
½ red onion – diced
1 small carrot – peeled & diced
½ celery – diced
2 bulb garlic – peeled & finely chopped
2 tsp Mediterranean blend
½ tin chopped tomatoes
½ tin chickpeas – drained
200ml water
½ stock cube
1 small bunch kale – chopped
Optional Ingredients
parmesan, crusty bread, olive oil
Recipe Instructions
| Prepare vegetables as described. Cook pasta in a saucepan with boiling salted water for 10 – 12 minutes – check for doneness & drain. Place onion into a saucepan with a little oil – cook over medium heat until soft and translucent (3 – 4 mins). Add carrot & celery cook for a further 3 minutes until soft. Add garlic and oregano – cook for 1 minute. Add the tinned tomatoes, drained chickpeas, water, stock cube & kale – bring to a simmer then reduce to a low heat cook for at least 10 minutes. Check for seasoning add a little salt or pepper as required. Add drained pasta to the sauce. Enjoy! |
