Spinach Fettuccini w/ Chickpeas, Tomato & Basil


200 grams of spinach fettuccini
rice bran oil for cooking
2 very large cloves of garlic, peeled and minced
½ cup of dry white wine
1 can crushed tomatoes
1 tablespoon of balsamic
1 can of chickpeas, washed WELL and drained
½ – 1 teaspoons of dried chilli
2 teaspoons of pure maple syrup
1/3 cup of semi dried tomatoes
1 loose cup of basil leaves, gently washed as they bruise easily
#optional 2 heaped tablespoons of nutritional yeast (I add this for the “cheesy” flavour it adds and the B12 if offers)



Cook the fettuccini as per packet of instructions.

While the fettuccini is cooking, heat a small amount of oil in a large pan and sauté the garlic on a gentle heat.

Then turn the heat right up and quickly add the wine and boil for a few minutes.

Turn the heat back down and add the crushed tomatoes, balsamic, chickpeas, chilli and maple syrup. Simmer very gently till the flavours combine and the tomato “cooks out” (that raw tomato flavour is gone).

Add the semi dried tomatoes, cooked fettuccini and the basil to the pan and combine.

Serve with lots of fresh salad.


Servings: 2 large or 4 small.

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