| Prep time: 5 minutes | Cook time: 15 minutes | Total cook time: 20 minutes|
This is a great mid-week recipe as it can be made in 20 minutes and is absolutely delicious. The rose harissa gives the sauce an instant depth that would usually require a much longer cooking time. We also love the sauce served on pasta
To speed up cooking time put the spaghetti on to cook before you start to make the sauce.
Ingredients:
1 tablespoon of olive oil
1 red onion chopped
1 small courgette sliced and chopped
3 cloves of garlic
3 cloves of garlic
1 tin of chickpeas drained
100g of frozen peas
2 tins of chopped tomatoes
2 tablespoons of rose harissa
360g wholewheat spaghetti
Season with salt and black pepper
Finish with pecorino cheese.
For vegans replace spaghetti with gluten free spaghetti and use vegan Parmesan such as
For vegans replace spaghetti with gluten free spaghetti and use vegan Parmesan such as
1) Heat the oil in the pan and add the onion, fry for 2 minutes and then add the courgette and fry for a further 3 minutes.
2) Add the garlic and stir and fry for a further couple of minutes.
3) Add the chickpeas and frozen peas.
4) Add the chopped tomatoes, season with salt and pepper. Bring to the boil and then reduce heat to a simmer and put the lid on the pan.
5) Cook the spaghetti according to the packet instructions.
6) When the spaghetti is cooked, drain and then return to the pan and add the rose harissa and chickpea mixture. Make sure the spaghetti is evenly coated and serve with pecorino.
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