Pasta with Squash and Chickpeas

Pasta with Squash and Chickpeas

3.1 53 ratings

Prep. 10 min

Total 30 min

4 portions

Ingredients

Parmesan cheese
20 g
butternut squash cut in pieces (3 cm)
450 g
fresh red chilli halved, deseeded
1
fresh thyme leaves
1 tsp
vegetable stock cube (for 0.5 l)
1
1 tsp vegetable stock paste, homemade
water boiling
500 g
cooked chickpeas drained, rinsed (1 x 400 g tin)
240 g
dried pasta fusilli or penne
250 g
fine sea salt
½ tsp
ground black pepper
¼ tsp
fresh flat-leaf parsley leaves only, roughly chopped
1 bunch

Difficulty

easy

Nutrition per 1 portion

Protein 15.2 g

Calories 1562 kJ / 373 kcal

Fat 4.3 g

Carbohydrates 68.4 g

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