Spicy tuna wrap
Rustle up a spicy tuna wrap for a flavour-packed lunch, ideal to pack in a lunchbox for work or school. Spring onions, gherkins and capers all go well in it too, if you want to use up what’s in the fridge
Storecupboard saucy pasta & chickpeas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g small pasta shapesuch as orzo or macaroni
- 1 tbsp olive oilor butter
- 2 small garlic clovescrushed
- around 200g of any vegetablessuch as cherry tomatoes, peppers, peas, broccoli or courgettes, chopped into small pieces
- 2 tbsp sundried tomato pasteor tomato purée mixed with a pinch of sugar
- 400g can cooked chickpeasdrained
- ½ tsp dried oregano
- 50g parmesanor strong cheddar, grated
Nutrition: Per serving
- kcal525
- fat18g
- saturates6g
- carbs58g
- sugars6g
- fibre13ghigh
- protein27g
- salt0.4g
Method
step 1
Boil the kettle and cook the pasta following pack instructions.
step 2
Meanwhile, heat a frying pan on a medium heat, add the oil or butter, then stir in the garlic and veg. Fry for a couple of minutes until just softened, then add the sundried tomato paste or tomato purée, chickpeas, oregano and a ladleful of the pasta cooking water. Season well and cook for another 1-2 mins.
step 3
When the pasta is just cooked, drain and reserve a cup of the water. Add the pasta to the veg, then stir in the cheese. Stir well, adding another splash of cooking water if the mixture is too dry. Transfer the pasta to a Thermos or lunchbox, with extra cheese if you like. Will keep chilled for up to three days.
