Lemon roasted chickpea, baby marrow, red onion and feta pasta

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
  • pasta

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

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