Wheelie Tasty Recipes

This turned out nice although doesn’t look the best presentation. Ideally it needs more salt than I would normally like but definitely worth the try. Particularly good for gluten-free, vegetarian or vegan.

INGREDIENTS

FOR THE PASTA

1 tin of chickpeas

3 cloves of garlic or garlic paste

1 chilli

1 onion

1 stick of celery

1 medium carrot

2 portions of dry pasta

FOR THE ROASTED VEGETABLES

half courgette

1 red pepper

a few mushrooms

1 red onion

a few sticks of fresh thyme

2 whole cloves of garlic

olive oil

METHOD

finely chop or blend all the fresh ingredients.

In a blender, purée the tin of chickpeas

Cook the pasta according to the packet instructions.

Mix the pureed chickpeas and vegetables together with a little bit of the pasta water in with the pasta.

FOR THE ROASTED VEGETABLES

in a polythene freezer bag add the chopped vegetables.

Smash the whole garlic cloves and add to the bag together with the thyme, a drop of olive oil and season lightly with salt and ground black pepper.

Roast in the oven until lightly caramelised

when the pasta dishes ready top with roasted vegetables

serve.