Roast Vegetable and Chickpea Pasta

Ingredients

• 1 red onion, diced
• 2 garlic cloves, chopped
• 2 small cougettes, diced
• 1 leek, diced
• 1 red pepper, deseeded and diced
• 1 400g can chickpeas, drained
• 1 tbsp soy sauce
• 1 400g can chopped tomatoes
• 1 tsp low-fat pesto
• cracked black pepper
• 180g dry weight pasta
• 1 vegetable stock cube

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Place all the vegetables in a mixing bowl with the chickpeas.
3. Pour over the soy sauce and season with cracked black pepper.
4. Mix well then pour into an ovenproof dish.
5. Bake in a preheated oven for 20 minutes until slightly charred.
6. Remove from the oven and spoon into a saucepan containing the tomatoes.
7. Bring to a gentle simmer adding the pesto.
8. Cook the pasta in boiling water with the stock cube, drain and serve with the sauce on top.

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