Name: Broccoli, Chickpea, Cashew and Parmesan Spaghetti
Yield: Makes 5-6 meals.
Ingredients: 1 onion, diced; 4 cloves garlic, crushed; 1 cup vegetable stock; 3 x 400g tinned tomatoes; 2 courgettes, peeled into strips; 1 broccoli, chopped; 400g tinned chickpeas, drained; 2 tsp wine vinegar; 2 tsp dried oregano; 2 tsp dried basil; 250g San Remo Pulse Spaghetti; 1 tsp salt; 1/2 cup freshly grated parmesan; 1/3 cup cashew nuts

Recipe

Broccoli, Chickpea, Cashew and Parmesan Spaghetti

Ingredients

Batch

1 onion, diced
4 cloves garlic, crushed
1 cup vegetable stock
3 x 400g tinned tomatoes
2 courgettes, peeled into strips
1 broccoli, chopped
400g tinned chickpeas, drained
2 tsp wine vinegar
2 tsp dried oregano
2 tsp dried basil
250g San Remo Pulse Spaghetti
1 tsp salt
1/2 cup freshly grated parmesan
1/3 cup cashew nuts

Method

1In a large frying pan, cook the onion in olive oil for 5-10 minutes, until soft. Add the garlic and cook for another minute.
2Add the stock, tomatoes, courgettes, broccoli, chickpeas, vinegar, oregano and basil.
3Simmer for 20-25 minutes until reduced to a pasta sauce consistency.
4While sauce is simmering, cook the pasta according to the packet instructions with the salt.
5Add the drained pasta to the tomato sauce and half the parmesan. Stir to combine.
6Serve in bowls topped with cashew nuts and remaining parmesan.

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Broccoli, Chickpea, Cashew and Parmesan Spaghetti