Stir in the preserved lemon and the second tin of chickpeas and its water, then add the pasta, a teaspoon and a ... Should we all be vegan? On Tuesday 30 January at 8pm GMT, Meera Sodha joins ...

This 30 minute, vegetarian one-pot pasta and chickpea dish comes together with pantry staples that cook in a rosemary and thyme-scented broth. Craig Ruff was originally exposed to professional ...

Prepare the penna pasta (al dente) according to the package directions. Drain the cooked pasta but do not rinse. Heat the olive oil in a large sauce pan on medium heat. Add the garlic and ...

To prepare the pasta and chickpeas, start with the sofrito ... (7), stirring occasionally so as not to burn the sofrito (8). Add the pancetta rind (9), and cut the rest of the pancetta into ...

Comfort food at its best, this creamy and indulgent vegan mac and cheese is a pure crowd pleaser. You could also use truffle oil instead of olive oil for a luxuriously fragrant sauce. If you don't ...

But the standout is her ciceri e tria, a simple tangle of broad strips of pasta paired with chickpeas ... have trouble finding fresh pasta, use an 8.8-ounce package of dried pappardelle made ...

Add salt to taste. Meanwhile, cook the pasta according to the packet instructions in large saucepan of boiling, salted water until al dente. Drain the pasta and the tomato sauce to it. Serve with ...

Meanwhile, grating Parmesan on the smallest side of a box grater helps the cheese become one with the tomato-based sauce. And yes, you can use penne or your favorite pasta shape for this recipe ...