Chickpea And Mushroom Vegeroni Bow Ties.

• 500 g vegeroni bow tie pasta
• 200 g mushrooms, sliced
• 1 large zucchini
• 1 tablespoon anchovy, chopped (optional)
• 1 (300 g) can chickpeas, drained
• 1 (425 g) can tomatoes, crushed
• 1/2 cup spring onion, chopped (shallots)
• 2 tablespoons grated parmesan cheese
• 1/2 cup chopped fresh parsley

1. Place pasta in a large pot of boiling, salted water and cook until al dente, then drain.
2. Meanwhile, heat a small non-stick pan and pan fry the muchrooms, zucchini and anchovies for 5 minutes until soft. Add the chickpeas and tomatoes and simmer for 15 minutes. Add spring onions, parmesan cheese and parsley.
3. Toss the drained pasta with the tomato mixture and serve in a large serving bowl. Garnish with more chopped parsley and a sprinkling of black pepper if desired.

vegeroni, mushrooms, zucchini, anchovy, chickpeas, tomatoes, spring onion, parmesan cheese, parsley

Taken from www.food.com/recipe/chickpea-and-mushroom-vegeroni-bow-ties-181974 (may not work)