Sometimes you need a bit of inspiration for a simple mid-week meal that doesn’t require much effort. This dish does just the trick. The combination of garlic, olive oil and basil works perfectly with the roasted vegetables to give you a fresh, light base to which you can add your chosen carb.

I like to mix it up with different varieties of pasta – tagliatelle and farfalle are my favourite – but this also works really well with a jacket potato for a bit more of a comforting feel, especially during these cooler autumn months.

I also like to switch up which legume I use, often opting for butter beans, which have a rich, creamy taste and texture.

We roast our vegetables in the air fryer, as it reduces the cooking time slightly, but if you don't have an air fryer then a traditional oven is fine.

Ingredients
1 large or 2 small courgettes, washed and thinly sliced (about 0.5cm thickness)
3 cloves garlic, finely chopped
300g plum tomatoes, washed
2-3 tbsp extra virgin olive oil
400g tin chickpeas
Handful of fresh basil leaves, reserving a few small ones to garnish
2 portions of pasta (75g-100g per portion)
Salt and pepper to season

Method
1. If using a conventional oven, pre-heat to 180°C fan.

2. Put the courgette slices and garlic into your air fryer tray (or roasting tin) with 1 tbsp olive oil and mix until coated.

3. Cook for 15 minutes at 170°C (20 minutes in the oven). Stir a couple of times to ensure even cooking.

4. Add the tomatoes and cook for a further 10 minutes (15 minutes in the oven).

5. Add the chickpeas and another 1tbsp olive oil. Cook for 10 minutes (15 minutes in the oven).

6. Cook your chosen pasta according to the packet instructions. If using fresh pasta it will take a shorter time to cook, so time it to coincide with step 5.

7. Drain the pasta then put it back in the pan and add the vegetable mix. Add the fresh basil, salt and pepper and stir well.

8. Serve into bowls and enjoy.