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

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!

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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Healthy Diet

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.