Prep time: 10 mins

Cook time: 20 mins

Serves: 6

Cals 194/ C 17g/ P 23g/ F 2g

With pasta: Cals 413/ C30g/ P 48g/ F 4g

Ingredients

• 60g Eco Organics chickpeas fettuccine per serve 
• 200g Macro textured vegetable protein
• 1 medium brown onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced small
• 2 medium zucchini, diced small
• 400g tinned tomatoes
• 50g button mushrooms, quartered
• 1.5 containers tomato passata (680g per container)
• 5g olive oil spray
• 1 tsp salt
• 2 tsp sweet paprika
• ½ tsp garlic powder
• ½ tsp dried rosemary

Method

1. Prepare the TVP as per instructions
2. In a large pan fry the onion in the olive oil and salt for 5 minutes. Add the garlic and cook for a further 2 minutes.
3. Add the carrots and tinned tomatoes and cook gently for 5 minutes. Add the spices, remaining vegetables and passata and simmer on low for 15 minutes. 
4. Add the TVP and simmer for another 5-10 minutes or until vegetables are softened. Add stock to thin if required.
5. Cook pasta as per instructions and serve.