#ThisIsGenious

Seriously, you chuck everything in a pan and leave it to boil for 15 minutes. There is one chopping board and one pan to wash up – and you can take leftovers to work the next day. Also it is completely delicious, healthy, versatile and low fructose! We are on for a winner here.

As mentioned in my last post, I have been super busy lately which can make it hard to cook a decent meal. I have used this recipe frequently and swapped ingredients here and there – in particular I have added whatever vegetables I have to bulk it up with goodness. I don’t really have anything more to say about this one… its that simple!

Ingredients (Serves 3-4)

• 300g conchiglie pasta (or any sauce holding pasta, such as rigatoni, lumache or penne)
• 200g mushrooms, sliced
• 5 tbsp tomato paste
• 200g tinned chickpeas, drained and rinsed
• 4 tbsp olives
• 2 garlic cloves, sliced
• 1/2 tsp smoked paprika
• Handul basil leaves
• 2-3 tbsp Extra Virgin Olive Oil, plus more for drizzling
• Chicken or vegetable stock pot
• 1 ltr water

Method

1. Combine the pasta, mushrooms, tomato paste, chickpeas, olives, garlic, paprika, basil, olive oil, stock pot, seasoning and water in a large straight-sided frying pan
2. Bring the water to a boil over high heat
3. Keep the pan at a steady boil over a medium heat, stirring frequently. Cook until the pasta is al dente, about 10-15 minutes
4. Garnish with basil and plenty of parmesan