Hugh's Mussel and Chickpea Pasta
- 500 g dry pasta
- 375 g chilli marinated mussels, drained and chopped
- 1 (440 g) canof chopped sweet chilli tomatoes
- 1 (440 g) can chickpeas, drained and rinsed
- 150 ml natural unsweetened plain yogurt
- Cook the pasta as per directions on packaging.
- While pasta is cooking, mix together all other ingredients together in a large serving bowl.
- Alternately, you can leave the yoghurt out and add to taste after serving.
- Drain pasta, and mix with other ingredients.
- Serve immediately.
chilli marinated mussels, natural
Taken from www.food.com/recipe/hughs-mussel-and-chickpea-pasta-187293 (may not work)