Sun-dried Tomato & Vegetable Pasta

Pasta is such a versatile dish yet we tend to stick to what we know and alway make! Try mixing it up with this easy sun-dried tomato pasta which is also perfect for using up leftover veg. Great for cooking in bulk and using for lunches and dinners across the week too.

Makes 2 servings 


  • 75g sun-dried tomatoes 
  • 2 tbsp oil from the sun-dried tomatoes 
  • 160g broccoli 
  • 160g green beans 
  • 1 x 400g chickpeas, drained and rinsed 
  • 75g black olives 
  • 45g pine nuts 
  • 25g basil 
  • 1 tsp paprika 
  • 2 portions of pasta 
  • Juice of 1 lemon 
  • Salt and pepper 

Optional to serve: 

  • Parmesan cheese 


  1. Preheat oven to 180 degrees centigrade 
  2. Break the broccoli into florets and slice the green beans and olives in half 
  3. Add the broccoli, green beans, olives, chickpeas, sun- dried tomatoes and pine nuts to a large baking tray 
  4. Season with paprika, salt and pepper then drizzle over 1 tbsp of the oil, mix to coat 
  5. Place in the oven for around 20 minutes or until the veg is cooked 
  6. Cook pasta according to packet instructions, drain and re-add to the pan 
  7. Add the cooked veg and chickpeas to the pasta along with the remaining oil, lemon juice and basil 
  8. Mix until combined over a low heat then season to taste and serve with Parmesan if you like! 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: