500g tomato passata
Heaped Tbsp tomato puree
Sea salt and pepper to taste
1/2 red onion
2 cloves garlic-crushed
1/2 stick celery
1 can chickpeas- drained and rinsed
1/2 Tsp smoked paprika
Heaped Tbsp red pesto- use vegan if needed
2 slices roasted red peppers
200g chestnut mushrooms
Olive oil for cooking
Finely dice the onion and celery and add the into a frying pan with a little drizzle of olive oil. Heat over medium and sauté the onion until softened, then add in the garlic.
Dice the mushrooms and pepper to create a mince meat like texture and add these into the pan also. Pour in a splash of water to de-glaze everything if needed.
Once all the veggies are nicely cooked, pour in the pasta and lower the heat to low-medium.
Stir through the tomato puree and season to taste with salt and pepper.
Finally, add in the chickpeas, paprika and pesto and leave to simmer and allow all of the flavours to infuse.
Meanwhile, cook the pasta or rice according to instructions. Serve topped with a generous helping of the sauce and enjoy!