Storecupboard Saucy Pasta & Chickpeas Recipe

Introduction

This storecupboard saucy pasta and chickpeas dish is a quick, satisfying meal perfect for busy days. It combines simple pantry ingredients with fresh vegetables for a comforting, flavorful meal that’s easy to prepare and great for lunch or dinner.

Ingredients

• 100g small pasta shape, such as orzo or macaroni
• 1 tbsp olive oil or butter
• 2 small garlic cloves, crushed
• Around 200g of any vegetables, such as 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
• 400g can cooked chickpeas, drained
• ½ tsp dried oregano
• 50g parmesan or strong cheddar, grated

Instructions

1. Step 1: Boil the kettle and cook the pasta following the pack instructions. Reserve a cup of the pasta cooking water before draining.
2. Step 2: Meanwhile, heat a frying pan over medium heat and add the olive oil or butter. Stir in the crushed garlic and chopped vegetables. Fry for a couple of minutes until just softened.
3. Step 3: Add the sundried tomato paste or tomato purée mixed with sugar, the drained chickpeas, and dried oregano to the pan. Pour in a ladleful of the reserved pasta water. Season well with salt and pepper, then cook for another 1–2 minutes, stirring occasionally.
4. Step 4: Add the drained pasta to the frying pan and stir in the grated cheese. Mix well, adding a little more pasta water if the mixture seems dry.
5. Step 5: Transfer the saucy pasta and chickpeas to a Thermos or lunchbox. Add extra cheese on top if desired. This dish can be enjoyed warm or chilled.

Tips & Variations

• Use whatever vegetables you have on hand — frozen mixed veg works well too.
• For a vegan version, substitute the butter with olive oil and skip the cheese or use a plant-based alternative.
• Add a pinch of chili flakes for a subtle heat boost.
• If you prefer a creamier sauce, stir in a spoonful of cream or coconut milk at the end.

Storage

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a pan or microwave, adding a splash of water if the pasta seems dry. This meal is also great eaten cold or at room temperature, perfect for packed lunches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of chickpeas?

Yes, cannellini beans, butter beans, or black beans can all be used as a substitute and will work well with the flavors in this dish.

How can I make this dish gluten-free?

Simply swap the pasta for a gluten-free variety or use gluten-free grains like quinoa or rice to keep the meal free from gluten.

Storecupboard Saucy Pasta & Chickpeas Recipe

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★★★★★

4.4 from 72 reviews

• Author: Luna
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A quick and easy storecupboard pasta dish featuring chickpeas and vegetables simmered in a sundried tomato sauce, finished with a generous helping of cheese. Perfect for a nutritious lunch or simple dinner, this saucy pasta combines pantry staples and fresh ingredients in a delicious, comforting meal.

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Ingredients

Scale 1x2x3x

Pasta

• 100g small pasta shape, such as orzo or macaroni

Sauce and Vegetables

• 1 tbsp olive oil or butter
• 2 small garlic cloves, crushed
• around 200g mixed vegetables such as 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
• 400g can cooked chickpeas, drained
• ½ tsp dried oregano

Finishing

• 50g parmesan or strong cheddar, grated

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Instructions

1. Cook the Pasta: Boil the kettle and cook the pasta according to the package instructions. Reserve a cup of the pasta cooking water before draining.
2. Sauté Vegetables and Garlic: While the pasta cooks, heat a frying pan over medium heat. Add the olive oil or butter, then stir in the crushed garlic and chopped vegetables. Fry for about 2 minutes until just softened.
3. Add Sauce and Chickpeas: Stir in the sundried tomato paste or tomato purée mixed with sugar, the drained chickpeas, and dried oregano. Add a ladleful of the reserved pasta cooking water, season well, and cook everything together for another 1-2 minutes to combine the flavors.
4. Combine Pasta and Sauce: Add the drained pasta to the pan with the vegetable and chickpea mixture. Mix in the grated cheese, stirring well. If the sauce seems too dry, add an extra splash of reserved pasta water to achieve a saucy consistency.
5. Serve or Store: Transfer the saucy pasta to a Thermos or lunchbox. Optionally top with extra cheese. This dish can be kept chilled for up to three days, making it ideal for meal prep or packed lunches.

Notes

• You can use any small pasta shape you have available, like orzo, macaroni, or small shells.
• Feel free to customize the vegetable mix based on what you have; a mix of peppers, tomatoes, and courgettes works especially well.
• The reserved pasta cooking water helps loosen the sauce and bring everything together perfectly.
• For a vegan version, omit the cheese or substitute with a plant-based alternative.
• This recipe keeps well refrigerated for up to three days, making it a great make-ahead meal.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mediterranean

Keywords: pasta, chickpeas, storecupboard recipe, vegetarian pasta, quick pasta recipe, sundried tomato pasta, easy lunch, chickpea pasta, simple dinner