I have a bit of a backlog of easy pastas. It is easier to cook and take the pics than it is to find time in a day to process the images. I used to have a fridge overflowing with vegetables, but I quickly realised that a lot of food was getting wasted, as a cheese sandwich or beans on toast is much much easier. Also, since the birth of the giant child, I have been addicted to creamy pastas (like creamy broccoli pasta or creamy pesto pasta). Preferably double thick cream. When I say addicted I mean several nights in a row addicted. Must-have-run-to-the-shop addicted.
This is a much healthier option, but only includes one green vegetable, because I am only buying one vegetable at a time to avoid mouldy puddles in the corner of the fridge. You could add any other vegetables as well.
- 8 small/medium baby marrows
- 2 small red onions
- 1 tin of chickpeas
- handful of roasted seeds or nuts
- 2 cloves of garlic
- 2 red chillies
- Juice of a lemon
- Olive oil for roasting and a dash for the end
- half a round of feta per serving
Chop the baby marrows and onions into largish chunks. Drain the tin of chickpeas. Finely chop garlic and chillies. Throw all of the ingredients into a roasting pan and douse in olive oil and lemon juice. Roast in the oven until the onions are soft. Cook the pasta – I wouldn’t recommend the shape we used. Some may say pasta is pasta, but for me the shape makes a lot of difference and I really didn’t like the caterpillar pasta. Mix the pasta through the vegetables. Add the feta when serving and garnish with seeds/nuts and a drizzle of olive oil.
Vegan version: leave out the feta and make sure you have vegan pasta or use rice instead