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Chickpea Pasta Bake Recipe

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Soy-free option

Refined sugar free

Nut-free option

Budget friendly

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Kid-friendly

Comfort food

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A serving of baked plant-based pasta with breadcrumb topping, herbs, and vegan lime cream sits by a dish holding the remainder.

The chickpea mixture used here is a delicious recipe in itself. But mixed through pasta, with a creamy sauce and crunchy coating? Jack knows the way to our hearts!

You will need

Serves 5

  • 1 can of chickpeas, drained and rinsed⁠
  • 2 tablespoons lemon juice⁠
  • 4 tablespoons hummus⁠
  • 3 tablespoons water⁠
  • 1/2 cup of red onion, diced⁠
  • 1 tablespoon chia seeds⁠
  • 1/3 cup vegan mayo⁠
  • Salt & pepper to taste⁠
  • 500g of preferred pasta

For the cheesy cream sauce

  • 1/2 cup nuttelex (vegan butter), melted⁠
  • 2/3 cup of plain flour⁠
  • 2/3 cup of soy or oat milk⁠
  • 2 garlic cloves, minced⁠
  • 1 tablespoon vegan mayo⁠
  • Dash of lemon juice⁠
  • Salt & pepper to taste⁠

For the crunchy top layer

  • Sprinkle of oregano, parsley and breadcrumbs⁠

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Directions

15 mins to prep

40 mins to cook

  1. Step 1

    Roughly mash chickpeas in a large bowl⁠.

  2. Step 2

    Add in lemon juice, hummus, water, red onion, chia seeds, vegan mayo and salt & pepper to taste. Mix together and place in the fridge.⁠

  3. Step 3

    Meanwhile, cook the penne following packet instructions until tender.

  4. Step 4

    In a large mixing bowl add together melted butter and flour. Use a whisk to mix together to remove any lumps⁠.

  5. Step 5

    Continue to whisk whilst slowly adding in soy milk. Add in more soy milk if you want a runnier sauce⁠.

  6. Step 6

    Add in garlic, mayo, lemon juice and salt & pepper. Mix to combine and then add it to your cooked pasta. Mix together until the pasta is fully coated in the sauce, and then finally mix in prepared chickpea mix.⁠

  7. Step 7

    Prepare an oven dish with olive oil and add in the mixture. Top with a sprinkle of oregano, parsley and breadcrumbs.⁠

  8. Step 8

    Place in oven at 200℃ for about 20 minutes⁠ or until lightly browned.

Variation

For a quick and nutritious lunch, remember the chickpea mixture used in this recipe (reminiscent of a tuna salad, minus the fishy business) is so delicious you could serve it alone, on crackers or in a sandwich!

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Recipe: Jack Rock

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