Add the Chickpea Penne pasta to a large pan of boiling water and cook for 4-5 minutes.
Once cooked, drain and flash under cold water for a few seconds to stop the cooking. Toss in a little olive oil to taste and set aside.
Heat 1 tablespoon of coconut oil in a pan and fry the onion on a low heat until softened, not browned, then add the garlic in the pan.
Increase the heat and add the tomatoes, puree and vegetable stock and bring to the boil. Cover the pan with a lid and reduce to a gentle simmer for approx 1.5 hours until rich and thickened, stirring occasionally.
Once condensed, add the herbs and seasonings.
Spiralise or peel the courgettes into strips or strands and add to a pan of boiling water to allow the courgetti to wilt slightly.
Stir the bay leaves, courgetti and carrot into the tomato sauce and add a drizzle of extra virgin olive oil.
Mix in with the Chickpea Penne pasta and serve!
Ingredients
Directions
Add the Chickpea Penne pasta to a large pan of boiling water and cook for 4-5 minutes.
Once cooked, drain and flash under cold water for a few seconds to stop the cooking. Toss in a little olive oil to taste and set aside.
Heat 1 tablespoon of coconut oil in a pan and fry the onion on a low heat until softened, not browned, then add the garlic in the pan.
Increase the heat and add the tomatoes, puree and vegetable stock and bring to the boil. Cover the pan with a lid and reduce to a gentle simmer for approx 1.5 hours until rich and thickened, stirring occasionally.
Once condensed, add the herbs and seasonings.
Spiralise or peel the courgettes into strips or strands and add to a pan of boiling water to allow the courgetti to wilt slightly.
Stir the bay leaves, courgetti and carrot into the tomato sauce and add a drizzle of extra virgin olive oil.
Mix in with the Chickpea Penne pasta and serve!
At one point is the grated carrot added? Does it go in the sauce or is it sauteed?
Hi Joan, We accidentally forgot that step in the original recipe but it has been updated! Thanks for pointing it out 🙂