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Pasta with Squash and Chickpeas

Pasta with Squash and Chickpeas
3.0 64 ratings
Prep. 10 min
Total 30 min
4 portions
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Ingredients

  • Parmesan cheese
    20 g
  • butternut squash cut in pieces (3 cm)
    450 g
  • fresh red chilli halved, deseeded
    1
  • fresh thyme leaves
    1 tsp
  • vegetable stock cube (for 0.5 l)
    1
    1 tsp vegetable stock paste, homemade
  • water boiling
    500 g
  • cooked chickpeas drained, rinsed (1 x 400 g tin)
    240 g
  • dried pasta fusilli or penne
    250 g
  • fine sea salt
    ½ tsp
  • ground black pepper
    ¼ tsp
  • fresh flat-leaf parsley leaves only, roughly chopped
    1 bunch

Difficulty

easy

Nutrition per 1 portion

Protein 15.2 g
Calories 1562 kJ / 373 kcal
Fat 4.3 g
Carbohydrates 68.4 g

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