Caramelised Leek & Tomato Pasta With Crispy Chickpeas & Garlic Cream

Caramelised Leek & Tomato Pasta With Crispy Chickpeas & Garlic Cream

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Plant Based Bag (4 nights for 2) on Sunday, January 12, 2020.
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Ingredients

Chickpeas

  • 1 can chickpeas, drained & rinsed
  • 1 pack cherry tomatoes
  • 1 bunch rosemary, leaves chopped

Pasta

  • 1 leek, halved & sliced 1cm
  • 1 courgette, sliced into rounds
  • 1/2 red chilli, finely diced
  • 2 cloves garlic, thinly sliced
  • 1 pack fresh vegan tagliatelle
  • 1 Tbsp lemon juice

To Serve

  • 1/2 pack vegan garlic cream
  • 1 bunch basil, leaves picked
  • 1/2 lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Bring a pot of salted water to the boil. Prep & cook chickpeas. Toss chickpeas, cherry tomatoes and rosemary on a lined oven tray with 1 Tbsp olive oil. Season with salt and pepper and roast for 15-20 minutes, until chickpeas are golden and crispy.
  2. Prep veggies.
  3. Cook veggies. Heat a drizzle of oil in a large fry-pan on high heat. Cook leek for about 6 minutes, until tender and caramelised. Add courgette, chilli, garlic and a pinch of salt to pan and cook a further 2-3 minutes, until courgette is tender.
  4. Meanwhile, cook pasta. Shake tagliatelle to separate strands. Cook in pot of boiling water for 2-3 minutes, until tender. Reserve 1/4 cup of pasta water. Drain and toss with a drizzle of oil to prevent sticking.
  5. Finish pasta. Add cooked pasta to pan with veggies. Add 3 Tbsp of pasta water and lemon juice. Toss together. Season to taste. Add more pasta water if desired.
  6. Serve pasta topped with chickpeas, garlic cream, basil and lemon wedges.

Nutritional Information

Energy 2755 kj
658 kcal
Protein 24.0g
Carbohydrate 90.5g
Fat 18.0g