This is a 15-minute meal that will satisfy all your needs. It's super simple to make, and it's seriously delicious. 

Serves
4

Preparation

5min

Cooking

15min

Skill level

Easy
By
Average: 5 (1 vote)
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Ingredients

  • 1 litre chicken stock
  • 400 ml passata
  • 1 tbsp red pesto
  • 250 g angel hair pasta
  • 1 400 g tin chickpeas, drained and rinsed.
  • 150 g frozen spinach
  • A good handful of fresh basil leaves, roughly torn
  • Parmesan cheese, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Add the stock, passata, pesto and pasta to a pot and bring to a steady simmer. Cook until the pasta is done, approximately 12 minutes.  Just before the pasta is cooked, stir through the chickpeas and spinach.
  2. Serve with fresh basil and shavings of parmesan cheese.