Chickpea bolognese pasta bake

I made this last week and it was really yummy. I was a bit impatient and – at the time – had cream but no cheese, so it ended up being a little different than I’d thought. Still delicious though – and I’m sure there are ways of substituting dairy ingredients if needed… if I hadn’t had the cream to pour over just before baking, it probably would’ve been just as nice.

on a white plate with green rim is piled pasta with chickpeas and vegetables, brownish-red from bolognese sauce

Ingredients:

  • oil
  • onion
  • garlic
  • vegetables: carrot, cauliflower, bok choi, mushrooms
  • 1x tin of chickpeas
  • decent quantity of pasta
  • jar of tomato paste and/or tin of diced tomatoes
  • mixed herbs
  • cream/ cheese/ substitute

Tools:

  • flat-bottomed frying pan
  • saucepan
  • baking dish
  • kitchen spoon
  • cutlery and crockery

Method:

  1. Choose and chop vegetables and onion into fairly small pieces
  2. Heat oil in the frying pan to a medium heat and add onion, vegetables and garlic – cook until soft.
  3. Drain chickpeas and (optional) if you have one on hand, you might pulse them in a blender for a few seconds until coarsely chopped (as suggested by the original recipe)
  4. Add tomato paste/ diced tomatoes with mixed herbs as well as the chickpeas to the frying pan, bring to a simmer and cook for ten minutes or so.
  5. While this is happening, cook the pasta in boiling water until al dente – it’ll soften more in the oven.
  6. Drain the pasta and combine with the chickpea bolognese mixture and mix.
    NB. If you like, stop here and plate up your chickpea bolognese. If you have a hankering for a pasta bake, though, continue to the next step.
  7. Tip the mixture into a baking dish and – if you have them on hand – top with cheese, or drizzle cream over the top.
  8. Bake in the oven at 190*C for 25-30 minutes or until it’s cooked enough for you.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.