Motherhood is a time of highs and lows. This morning I nearly did a footballer-style celebration dance when His Highness went into his car seat and all the way to an appointment without waking up. The only thing that stopped me was a) being in the car and b) no one needed to see my supremely ugly milk-soaked nursing bra as I threw my shirt over my head. This afternoon during exactly the same operation, thief of my heart woke up and made such a hissy that we had to go back into the house and catch a later train home to London.
Following the popularity of the Pasta Not Alla Liguria, I thought I’d post another Not pasta recipe. This one is neither made with Penne nor a proper Arrabiata, but it is quick and tasty. So there’s that. It’s also naturally vegan and easily gluten free.
TIME 15 minutes
350g wholegrain fusilli pasta (I use brown rice)
1 punnet of cherry tomatoes
1 tin of chopped tomatoes
1 tin of chickpeas
Tablespoon of garlic oil
Teaspoon of chilli flakes
200g green beans
10 piquante or roquito peppers
Roast the cherry tomatoes in the garlic oil for 20 minutes at 220 degrees. Blend the tomatoes with the tin tomatoes and chilli flakes.
Put the pasta in boiling water with the drained chickpeas. It might seem odd to boil the chickpeas, but actually it makes them super soft and silky, which is particularly important if you buy cheaper brands. Cook for the length of time specified on the pasta packet.
When the pasta is 5 minutes off being ready, steam the green beans. If you don’t have a steamer basket, you can just add them in with the pasta.
Finely chop the piquante peppers.
Drain the pasta and chickpeas and return to the pan. Add the tomato sauce and heat through.
Serve the pasta and top with the green beans, then the peppers.