Ingredient

• 375g spiral pasta
• 2 tsp olive oil
• 1 red onion, thinly sliced
• 2 garlic cloves, crushed
• 200g cup mushrooms, quartered
• 100g brussels sprouts, thinly sliced
• 400g can diced tomatoes
• 1/2 cup (125ml) vegetable stock
• 400g can chickpeas, rinsed, drained
• 1/2 cup (80g) finely grated parmesan

Direction

1. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) cooking liquid.
2. Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 3 mins until onion softens. Add the garlic, mushroom and brussels sprout and cook, stirring, for 5 mins or until mushroom is tender.
3. Add tomato, stock, chickpeas and reserved cooking liquid to pan. Bring to the boil. Add pasta. Toss to combine.
4. Divide pasta mixture among serving bowls. Season and serve with parmesan.