Broccoli, Chickpea, Cashew and Parmesan Spaghetti

Ingredients

• 1 onion, diced

• 4 cloves garlic, crushed

• 1 cup vegetable stock

• 3 x 400g tinned tomatoes

• 2 courgettes, peeled into strips

• 1 broccoli, chopped

• 400g tinned chickpeas, drained

• 2 tsp wine vinegar

• 2 tsp dried oregano

• 2 tsp dried basil

• 250g San Remo Pulse Spaghetti

• 1 tsp salt

• 1/2 cup freshly grated parmesan

• 1/3 cup cashew nuts

Instructions

1. In a large frying pan, cook the onion in olive oil for 5-10 minutes, until soft. Add the garlic and cook for another minute.

2. Add the stock, tomatoes, courgettes, broccoli, chickpeas, vinegar, oregano and basil.

3. Simmer for 20-25 minutes until reduced to a pasta sauce consistency.

4. While sauce is simmering, cook the pasta according to the packet instructions with the salt.

5. Add the drained pasta to the tomato sauce and half the parmesan. Stir to combine.

6. Serve in bowls topped with cashew nuts and remaining parmesan.

Makes 5-6 meals.