Chickpea pasta with chicken and mushroom ragù

Ingredients

For 1 serving

• Chickpea pasta70 g
• Ground chicken100 g
• Button mushrooms100 g
• Tomato passata100 g
• Onion30 g
• Extra virgin olive oil1 teaspoon
• Fresh sage2 g
• Saltto taste

Method

1. Peel and chop the onion; clean the button mushrooms with damp kitchen paper, trim the earthy base and chop them small.
2. Heat the olive oil in a frying pan over medium heat and soften the onion with the fresh sage for 3 minutes, until translucent.
3. Add the chicken mince and brown it over medium-high heat for 4–5 minutes, breaking it up with a wooden spoon, until no longer pink; add the mushrooms and cook for 5 minutes, until their liquid has gone.
4. Pour in the passata, season with salt, lower the heat and simmer for 15 minutes, until the ragù is thick; remove the sage.
5. Meanwhile bring a pan of water to the boil for the pasta, salt it once it boils and add the chickpea pasta; cook for the time on the packet, usually 7–8 minutes, until al dente.
6. Drain it gently and dress with the ragù.