Easy Chickpea Pasta in Marinara Sauce
“Once a month I make a pasta dish with Rao's marinara sauce (not a sponsor) and chickpea pasta. It's nutritious, fast and easy. Great for some sizeable training miles the next day or a race that may take you 4 1/2 days. Simply sauté onions, mushrooms, zucchini, olives in a pan and add it to the sauce.” ~ Harvey Lewis, champion ultrarunner
Serves 4 | Prep time: 15 mins | Cooking time: 15 mins
INGREDIENTS
- 1-2 Tbsp olive oil (for sauteing)
- 1 medium onion, diced (120g/4.2oz)
- 6 medium white mushrooms, sliced (375g/13.2oz)
- 1 medium zucchini, cubed (260g/9.2oz)
- a handful (or more) of olives
- 1 x 24oz/680g jar of marinara* sauce (I use Rao’s marinara sauce)
- 1 x 8oz/250g packet of chickpea pasta (I like Banza’s rotini made from chickpeas)
- Fresh herb of choice for garnish (optional)
METHOD
- Cook chickpea pasta according to packet instructions and set aside.
- Chop/dice all your veggies.
- Heat the olive oil in a saucepan over medium heat.
- Add in the onions, sauté for about a minute then add mushrooms and zucchini sauté for about another 5 minutes until the onion is translucent and mushrooms and zucchini have softened.
- Add in the jar of marinara* sauce and olives. Add about 1 cup of water to the jar and swirl to gather all the sauce from the sides then pour into the saucepan. Stir to combine. Simmer on low heat for about 10 minutes, stirring occasionally.
- Remove from heat and immediately mix in the chickpea pasta.
- Garnish with your herb of choice, serve and enjoy.
Note: *Marinara sauce is a red pasta sauce made with tomatoes, garlic, herbs, and onions.
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