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

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.”

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.