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: 300g 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); Freshly ground black pepper; 200g tempeh, crumbled; 2 large handfuls of curly kale, washed and roughly chopped; 2-3 tbsp H&B Pumpkin Seeds; Black Pepper

Recipe bySophie Waplington

Reviewed byLeila Weller-Kis

creamy chickpea pasta with crumbled tempeh

With 34g 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

300g 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)
Freshly ground 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	100g	Per serving (340g) 1/4 of recipe
Energy (Kj)	814 kJ	2769 kJ
Energy (kcal)	195 kcal	663 kcal
Fat	9.4g	32g
of which saturates	1.2g	4g
Carbohydrates	15g	50g
of which sugars	2.8g	9.4g
Fibre	5.2g	18g
Protein	10g	34g
Salt	0.08g	0.27g

Step 1

Preheat a fan oven to 180c. Then add your seeds and washed kale to a baking tray, lightly oil 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 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 with black pepper 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 freshly ground black pepper 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.