Pasta with Squash and Chickpeas

Pasta with Squash and Chickpeas

3.1 53 évaluations

Prép. 10min

Total 30min

4 portions

Ingrédients

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

Infos nut. par 1 portion

Calories 373 kcal / 1562 kJ

Protides 15.2 g

Lipides 4.3 g

Glucides 68.4 g

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Également présenté dans

More Midweek Meals 10 Recettes
Royaume-Uni et Irlande

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