Recipe Chickpea Pasta Bake
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Kid-friendly
Comfort food
Main meals
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
Recipe: Jack Rock
Directions
-
Step 1
Roughly mash chickpeas in a large bowl.
-
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.
-
Step 3
Meanwhile, cook the penne following packet instructions until tender.
-
Step 4
In a large mixing bowl add together melted butter and flour. Use a whisk to mix together to remove any lumps.
-
Step 5
Continue to whisk whilst slowly adding in soy milk. Add in more soy milk if you want a runnier sauce.
-
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.
-
Step 7
Prepare an oven dish with olive oil and add in the mixture. Top with a sprinkle of oregano, parsley and breadcrumbs.
-
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!
Recipe: Jack Rock
More nut-free dishes
Chickpea Pasta Bake
Directions
15 mins to prep
40 mins to cook
-
Step 1
Roughly mash chickpeas in a large bowl.
-
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.
-
Step 3
Meanwhile, cook the penne following packet instructions until tender.
-
Step 4
In a large mixing bowl add together melted butter and flour. Use a whisk to mix together to remove any lumps.
-
Step 5
Continue to whisk whilst slowly adding in soy milk. Add in more soy milk if you want a runnier sauce.
-
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.
-
Step 7
Prepare an oven dish with olive oil and add in the mixture. Top with a sprinkle of oregano, parsley and breadcrumbs.
-
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!
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