chickpea & veggie pasta bolognese
If you’re looking to add some more lentils and veggies into your diet then this pasta bolognese recipe is for you! I always seem to crave pasta on a weekday so I will often prep the sauce on the weekend and then during the week all I need to do is to cook the pasta and reheat the sauce and dinner is on the table in a matter of minutes! I hope your family adores this recipes like mine does!
recipe (serves 3-4)
ingredients
250g beef mince
1 zucchini
1 eggplant
½ onion, finely diced
2 cloves garlic, crushed
1 400g can of chickpeas, rinsed and drained
1 bottle of passata (400g)
1 tbsp Italian seasoning
1 tsp sugar
250g spiral or penne pasta
¼ cup parmesan cheese (and some extra to serve)
Olive oil
Salt
method
1. Preheat oven to 180 C. Line two trays with baking paper and set to the side. Chop the zucchini and eggplant into bite size pieces and place them in a single layer on the tray. Drizzle with a couple of tablespoons of olive oil and a sprinkle of salt. Roast vegetables in oven for 30-40 minutes or until they have developed a golden colour.
2. Fill a large pot with cold water, add a couple of tbsp of salt and bring to boil for the pasta.
3. In a pan with high sides over high heat, add three tbsp of olive oil along with the onion and sauté until the onions are translucent. Add in the garlic and sauté until it is aromatic. Add in the mince and cook until cooked through.
4. Add in the passata, Italian seasoning, sugar and a generous sprinkle of salt to the sauce. When the sauce begins to simmer, partially cover and put the heat on low. Stir the sauce every five minutes or so for 25 minutes.
5. When the sauce has about 10 minutes to go, add the pasta to the boiling water and cook according to packet instructions.
6. Add the roasted vegetables and chickpeas into the sauce and give it a good stir. Taste for seasoning. Add the drained pasta to the sauce along with the parmesan cheese. Mix until well combined.
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