Name: Squash & Chickpea Pasta
Total time: 14 min
Yield: 1
Cuisine: Italian-Inspired
Ingredients: 125g Fresh Lasagne Sheets; 1 Clove of Garlic; 80g Butternut Squash; 10g Red Leicester Cheese; 2 Tbsp Olive Oil; 2cm Stick of Cinnamon; ½ Fresh Red Chilli; 1 Sprig of Rosemary; 80g Jarred or Tinned Chickpeas; Optional: Extra Virgin Olive Oil

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This is a great recipe from Jamie Oliver's new cookbook, ONE, that's stuffed with lots of our favourite ingredients. Chilli, rosemary, and a hint of cinnamon.

Squash & Chickpea Pasta

Cut the lasagne sheets lengthways into 4 equal strips. Peel and finely slice the garlic. Coarsely grate the squash in long strokes. Finely grate the cheese.

Once hot, put a little drizzle of olive oil into the pan with the garlic, cinnamon and chilli. Strip the rosemary leaves, and when the garlic is lightly golden, add the rosemary, squash and chickpeas.

Scatter the pasta into the pan, then carefully pour in enough boiling kettle waster to just cover the pasta - about 330ml.

Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you've got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed.

Turn the heat off, remove the cinnamon and chilli (or you can finely slice or chop the chilli and stir it back through, to taste, for extra heat).

Stir in the cheese, then season to perfection. Finish with an extra grating of cheese and a kiss of extra virgin olive oil, if you like.

Grating butternut squash definitely takes longer than the recipe implies!

Squashy Parmesan Chickpeas With Brown Butter Fried Eggs

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Butter

Butternut Squash

Beef

Beef Mince

Chilli Flakes

Cinnamon Stick

Dill

Chickpea

Drained Cooked Chickpeas

Pasta

Fresh Lasagne Sheet

Garlic

Garlic Bulb

Yoghurt

Greek Yoghurt

Ground Cumin

Leek

Cheese

Mozzarella

Ground Nutmeg

Olive Oil

Onion

Parmesan

Parsley

Potato

Red Chilli

Red Leicester Cheese

Rosemary

Sage

Smoked Paprika

Spinach

This is a squashy chickpea recipe with the most delicious nutty, spicy, brown butter fried eggs and crispy sage – I'm obsessed. The base is really simple and the whole recipe is ready in 30 minutes.

This recipe borrows ideas from two of my favourite egg dishes: Tunisian shakshuka and Turkish çılbır. It also makes the most of seasonal winter produce.

Wintery Leek & Potato Eggs

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Simple

£0-£5

Italian-Inspired

Veggie

Pescatarian

Squash &amp;
Chickpea Pasta

Lunch

Cut the lasagne sheets lengthways into 4 equal strips. Peel and finely slice the garlic. Coarsely grate the squash in long strokes. Finely grate the cheese.

Put a 28cm frying pan on a high heat.

Once hot, put a little drizzle of olive oil into the pan with the garlic, cinnamon and chilli. Strip the rosemary leaves, and when the garlic is lightly golden, add the rosemary, squash and chickpeas.

Scatter the pasta into the pan, then carefully pour in enough boiling kettle waster to just cover the pasta - about 330ml.

Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you've got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed.

Turn the heat off, remove the cinnamon and chilli (or you can finely slice or chop the chilli and stir it back through, to taste, for extra heat).

Stir in the cheese, then season to perfection. Finish with an extra grating of cheese and a kiss of extra virgin olive oil, if you like.

Healthy

Speedy

Gram

Clove

Tablespoon

Centimetre

Sprig

Extra Virgin Olive Oil

Recipes

Squash & Chickpea Pasta, Recipes, Jamie Oliver, Quick, Healthy

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Chickpeas

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Squash & Chickpea Pasta

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ONE by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2022 ONE). Photography: © David Loftus, 2022; © Richard Clatworthy, 2022.

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Squash & Chickpea Pasta

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Step 1.

Step 2.

Step 3.

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Step 5.

Step 6.

Step 7.

Step 8.

ONE by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2022 ONE). Photography: © David Loftus, 2022; © Richard Clatworthy, 2022.

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