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Wholemeal spaghetti in a courgette and chickpea tomato sauce

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  • 1 handful of wholemeal spaghetti
  • 1 tbsp olive oil
  • 1 medium onion, peeled and chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 inch ginger, peeled and finely chopped
  • 3 mushrooms, chopped
  • 1 courgette, chopped
  • 1 can chickpeas
  • 1 handful sweetcorn
  • 1 medium tomato, chopped
  • 1 can chopped tomato
  • 3 tbsp tomato puree
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp cinnamon
  • 0.5 tsp paprika
  • 2 tsp mixed herbs
  • Cooking Time
    20 mins
  • Serving
    Serves 2
  • Skill Level


So, it is healthy eating time! And for some reason I really felt like some delicious yet healthy style pasta. No meat to make it fatty, nor any cheese or excess oil. And that is exactly what this quick and delicious meal was...
  1. In a pot, cook the spaghetti in boiling water for 10-13 mins, or until you find the spaghetti is done
  2. In the meantime, add olive oil into another pot over medium heat, then add the onions, garlic and ginger. Cook until the onions start to soften (around 5 mins)
  3. Add the mushrooms, courgette, chickpeas and tomato. Mix over the heat for a further 5-10 mins
  4. Add the chopped tomato, tomato puree, salt, black pepper, cinnamon, paprika and mixed herbs. Mix well, and leave to cook for a further 20 mins until the vegetables are just as you like them!

You may wish to serve the spaghetti, followed by the sauce over it, or like me, mix it all up and enjoy it all guilt free! :)


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