'tuna' pasta bake

Mains // 4-6 servings

200g spiral pasta

1 can (~400g) chickpeas, drained and rinsed

1 small stick celery, finely sliced (optional)

½ teaspoon dried chives

80g sweetcorn

2 tablespoons mayo

Juice of a ¼ of a lemon

Salt and pepper to taste

Splash of oil

1 teaspoon minced garlic (jarred)

½ teaspoon dried parsley

½ tablespoon tomato paste

¼ teaspoon dried chili flakes

¼ teaspoon paprika

1 can (~400g) chopped tomatoes

Juice of a ¼ of a lemon

100g cheese, grated

Preheat oven to 180*C

Put a saucepan on the stove, pour in the boiling water from the kettle, turn up the heat, add a generous pinch of salt and cook the pasta until al dente

Pour the chickpeas into a large mixing bowl and mash them with a potato masher. Add celery, chives, and sweet corn into the bowl and stir them into the chickpeas. Add the mayo and lemon juice stir everything together, taste and season to perfection.

Warm some oil in a frying pan over a medium heat, add the garlic and parsley to pan and stir them, then add the tomato puree, red pepper/chilli flakes and paprika to the pan and stir for 1 minute. Pour the chopped tomatoes into the pan, turn the heat down and allow to simmer for 6-8 minutes until the sauce has reduced and thickened. Add lemon juice. Taste the sauce, season to perfection with salt and pepper and take the pan off the heat.

Mix pasta, chickpea mixture, tomato sauce and half the cheese together, pour this mixture into a dish (20x20cm). Sprinkle the remaining cheese over the top of the pasta Bake for 25 minutes.