Chickpea Tomato and Brocolli with Tagliatelle

I made this recipe when I was on my own one night - it was lovely

Ingredient

• 8 oz (225g) dry tagliatelle pasta (ensure it's vegan)

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 cups broccoli florets

• 1 can (14 oz) diced tomatoes (with juices)

• 3 cloves garlic, minced

• 1 small onion, finely chopped

• 2 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon red pepper flakes (optional, for some heat)

• Salt and black pepper, to taste

• 2 tablespoons olive oil

• Fresh basil or parsley for garnish (optional)

The How to Bit 

• Cook the pasta according to the package instructions until al dente. Drain and set aside.

• In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.

• Add the minced garlic to the pan and sauté for an additional 1-2 minutes until fragrant.

• Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize and deepen in flavor.

• Add the diced tomatoes (with their juices), dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Stir well and let it simmer for 5-7 minutes to allow the flavors to meld.

• Add the chickpeas and broccoli to the tomato mixture. Cook for an additional 5-7 minutes until the broccoli is tender but still vibrant.

• Once the vegetables are cooked, add the cooked tagliatelle pasta to the pan. Toss everything together until the pasta is well coated with the sauce.

• Taste and adjust the seasoning as needed. If the sauce is too thick, you can add a splash of pasta cooking water to reach your desired consistency.

• Serve the vegan chickpea, tomato, and broccoli pasta hot, garnished with fresh basil or parsley if desired.

Enjoy your delicious and nutritious vegan pasta dish!