Ingredients

200g H&B Quick Cook Chickpea Penne

For the sauce

2 roasted red peppers
3 garlic cloves
Juice of 1 lemon
3 sundried tomatoes from a jar
40g H&B Walnuts
20g H&B Sunflower Seeds
2 tbsp H&B Nutritional Yeast
1 tbsp Extra Virgin Olive Oil
100g silken tofu
30-40ml water (for blending)
Pinch of sea salt
Pinch of cracked black pepper

For the toppings

200g tempeh, crumbled
2 large handfuls of curly kale, washed and roughly chopped
2-3 tbsp H&B Pumpkin Seeds
Black Pepper

Gluten-free, high-protein chickpea penne with crumbled tempeh

Name: Gluten-free, high-protein chickpea penne with crumbled tempeh
Cook time: 20 minutes
Total time: 20 minutes
Yield: 2 portions
Ingredients: 200g H&B Quick Cook Chickpea Penne; 2 roasted red peppers; 3 garlic cloves; Juice of 1 lemon; 3 sundried tomatoes from a jar; 40g H&B Walnuts; 20g H&B Sunflower Seeds; 2 tbsp H&B Nutritional Yeast; 1 tbsp Extra Virgin Olive Oil; 100g silken tofu; 30-40ml water (for blending); Pinch of sea salt; Pinch of cracked black pepper; 200g tempeh, crumbled; 2 large handfuls of curly kale, washed and roughly chopped; 2-3 tbsp H&B Pumpkin Seeds; Black Pepper

20 minutes

Beginner

2 portions

Reviewed byLeila Weller-Kis

creamy chickpea pasta with crumbled tempeh

With 58g of protein per serving, it’s the perfect meal to fuel your body when you’re low on time – and you've got Soph's Plant Kitchen to thank!

Finding meals that are both nourishing and quick to prepare can be a challenge, but this creamy penne is exactly that. Packed with wholesome ingredients like nutrient-dense chickpeas, protein-rich tempeh and a crunchy seed topping, it’s an energising dish that’s ready in a flash, keeping you full and satisfied without spending hours in the kitchen.

Sophie Waplington (sophsplantkitchen) says: “The secret to packing in so much protein while keeping the prep time short is H&B’s Quick Cook Chickpea Penne – it’s super high in protein and only takes three minutes!”

H&B nutritionist Leila Weller-Kis says: “This dish combines plant-based ingredients to create a nutrient-dense, high-protein and fibre-rich meal. With a staggering 58g of protein per serving, it’s an excellent post-workout choice to support muscle growth and recovery. The gluten-free chickpea pasta offers a protein-packed alternative to regular varieties, with the added benefit of slow-release carbs and high fibre.”

Ingredients

200g H&B Quick Cook Chickpea Penne

For the sauce

2 roasted red peppers
3 garlic cloves
Juice of 1 lemon
3 sundried tomatoes from a jar
40g H&B Walnuts
20g H&B Sunflower Seeds
2 tbsp H&B Nutritional Yeast
1 tbsp Extra Virgin Olive Oil
100g silken tofu
30-40ml water (for blending)
Pinch of sea salt
Pinch of cracked black pepper

For the toppings

200g tempeh, crumbled
2 large handfuls of curly kale, washed and roughly chopped
2-3 tbsp H&B Pumpkin Seeds
Black Pepper

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Nutrition

Nutritional information

Per	Serving
Energy (kcal)	967 kcal
Fat	46g
of which saturates	6.5g
Carbohydrates	67g
of which sugars	8.4g
Fibre	26g
Protein	58g
Salt	1.00g

Step 1

Preheat a fan oven to 180c. Then add your seeds and washed kale to a baking tray, lightly oil, salt the kale and seeds, then pop in the oven for five to eight minutes – it won’t need long, all you want is a slight crisp.

Top tip: Check after five minutes to avoid burning.

Step 2

Cook your pasta in salted boiling water. When ready, drain, but don’t rinse and reserve half a cup of pasta water.

Step 3

Whilst the pasta is cooking, add all the sauce ingredients to a high speed blender or bullet blender, and blend until creamy and smooth. Season to taste and add more water if you need to help it blend.

Step 4

Crumble the tempeh into a non-stick frying pan and fry with a splash of olive oil and a pinch of salt until crisping at the edges. Then add 1 tsp of tamari and fry for one to two minutes more. Remove from the heat and set aside.