I had some things in the fridge to use up and pasta was the obvious choice to bulk the dish out. You could add anything you like …more
Ingredients
-
240 grams gluten-free dried spaghetti
-
4 tbsp olive oil plus extra to dress
-
300 grams broccoli cut into small florets
-
1 large onion, chopped
-
1 head garlic, cloves finely chopped
-
1/2 tsp low-sodium salt
-
400 grams can of chickpeas, drained
-
150 grams canned sweetcorn, drained
-
chilli flakes
Steps
-
Start cooking the pasta in boiling, salted water according to the packet instructions
-
Drain the pasta then add the vegetables and pasta back into the pasta pan
-
Serve with a small sprinkle of chilli flakes and if you like, some grated parmesan over the top