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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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