“Marry Me” Chickpea Pasta Bake
Prep 20
Cooking 30
Serves 6
Say hello to a vegetarian twist on the viral Marry Me pasta! This creamy Chickpea Pasta Bake is packed with sun-dried tomatoes, garlic, spinach and chickpeas, with our no-added-salt Mediterranean Seasoning bringing a delicious boost of herby flavour. Who's in?
Recipe Developed by Bianca Davies
@beeblegum on Instagram
https://gazaviesproductions.com/
What you will need
- 350g Chickpea pasta/ pasta of choice
- 2 Tbsp Olive oil
- 4 Shallots, sliced
- 4 Garlic cloves, minced
- 1 Tbsp tomato paste
- 2x 400g tins chickpeas, drained and rinsed
- 100g Marinated sun-dried tomatoes, roughly chopped
- 300ml Vegetable stock
- 50g Parmesan Cheese, grated
- 200g Baby spinach
- 250ml Plain yoghurt
- 100g Mozzarella cheese, grated
- Fresh basil, to serve
Method
Cook the pasta according to the packet instructions, keeping it al dente.
Drain and set aside.
Heat the olive oil in a large oven safe buffet casserole style pan over medium heat.
Add the shallots and cook until softened.
Add the garlic and tomato paste and cook until fragrant.
Add the chickpeas and season with Natural Herbs & Spices No Added Salt Mediterranean Seasoning.
Mix until everything is well coated.
Add the sun-dried tomatoes then pour in the vegetable stock.
Bring to a simmer and then switch off the heat.
Sprinkle in the parmesan and mix.
Fold in the baby spinach, cooked pasta and yoghurt.
Toss everything together until well coated and creamy.
Preheat the oven on grill at 200˚C.
Sprinkle the dish with mozzarella and grill for 10 minutes.
Serve generous helpings with lots of fresh basil and enjoy!
