Chick Pea Pasta



  • 1 box of chick pea pasta
  • 6 Small Spring Onions
  • 1 Tablespoon Garlic
  • 1 Tablespoon chili – less for less heat
  • 1 Teaspoon fresh ginger / or 1.4 tsp dried ginger
  • Salt and Pepper to taste
  • 1 large Bell pepper, or 3 small
  • 4 Corn cobs
  • 250grams Sliced mushrooms
  • 1 Handful Fresh parsley
  • 1 handful Fresh Corriander
  • 3 Sun dried tomatoes ( optional)
  • 5 Cherry tomatoes
  • Lemon juice


  • Cook the pasta in boiling salted water.
  • Drain and wash a few times in cold water.
  • Fry the Onion, Chilli, Ginger, Garlic in a pan
  • Add the corriander, parsely, tomatoes, sun dried tomatoes and some lemon juice to a blender and blend to a thick paste.
  • Add the mushrooms to the onion pan and cook until the mushrooms start to soften.
  • Remove the mushroom mix from the pan and add the sliced off corn ( from the cob)
  • Fry the corn until they start to catch.
  • Add all of above to the cooked pasta and stir until combined.


I was given a box of this pasta to try. When i cooked the pasta it was a bit foamy, hence the washing in cold water a few times. It is bland and not great on its own. I had the above ingredients in the fridge and needed to make a salad for a braai so this happened! It is delicious!


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