Mushroom, Halloumi and Chickpea Pasta
A deliciously light and flavoursome vegetarian pasta.
I am LOVING mushrooms at the moment and when combined with my other true love, pasta, it is a winning combination! Highly recommend this recipe for a quick and easy weeknight dinner or with a glass of white wine on a Saturday night.
2 tsp extra virgin olive oil
2 tsp garlic, minced
1 x 400g tin chickpeas, drained and rinsed
350g large mushrooms, sliced
480g baby spinach
250g wholemeal spaghetti
80g halloumi, grated
Heat the olive oil in a large frying pan over high heat. Add the garlic, and chickpeas and cook for 3-4 minutes to make the chickpeas slightly crispy
Add the mushrooms to the pan and saute for 4-5 minutes or until the mushrooms are soft. Then add the baby spinach and cook for a further 5 minutes.
Meanwhile, cook the spaghetti according to packet instructions.
Drain the spaghetti and mix in the halloumi. Then, transfer the spaghetti and halloumi to the mushroom pan and mix together.
Divide the pasta between 5 bowls and serve with a sprinkle of parmesan cheese
Per serve Calories: 425, Protein: 24.5, Carbohydrates: 63.5g, Fat: 8g