Pasta with cauliflower and chickpea sauce
You can make this pasta with cauliflower and chickpea sauce with your favourite minced meat or vegan alternative. Also you can use gluten-free pasta and serve the dish with dairy-free cheese. It’s a filling yet healthy dish; the sauce can be chilled for several days or frozen.
Ingredients
Method
- Heat some oil in a non-stick frying pan and cook the mince until it changes colour. If you’re using meat-free mince, follow the instructions on the packet. Set aside.
- Finely chop the onion, garlic, carrot and celery.
- Roughly chop the cauliflower and red pepper.
- Heat some oil a large pot and gently sauté the onion, carrot, garlic and celery pieces over low heat. This should take bout 10 minutes.
- Add the chopped cauliflower, red pepper and oregano. Stir for a minute then add the tomato purée.
- Stir for another minute, then add the chopped tomatoes and, using the tin, add enough water to cover everything well. Add the stock cube.
- Bring to the boil and cook for 15-20 minutes.
- Meanwhile cook the pasta according to the instructions on the packet, drain and set aside (covered).
- Using a stick blender, purée the soup.
- Add the mince and cook for another 10 minutes. If the sauce is too thick add more water.
- Finally add the drained chickpeas and cook for another 5 minutes.
- Serve the pasta with the sauce and some grated Parmesan or plant based alternative.