serves
5
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
5
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 tbsp lemon juice
- 4 tbsp hummus
- 3 tbsp water
- ½ cup diced red onion
- 1 tbsp chia seeds
- ⅓ cup vegan mayo
- 500 g preferred pasta (e.g. penne)
- ½ cup Nuttelex (vegan butter), melted
- ⅔ cup plain flour
- ⅔ cup soy milk
- 2 garlic cloves, minced
- 1 tbsp vegan mayo
- Dash of lemon juice
- Sprinkle of oregano, parsley and breadcrumbs
Instructions
- Roughly mash chickpeas in a large bowl.
- Add in lemon juice, hummus, water, red onion, chia seeds, vegan mayo and salt and pepper to taste. Mix together and place in the fridge.
- Preheat oven to 200°C.
- Meanwhile, cook the penne following packet instructions until tender.
- Add melted butter and flour to a large mixing bowl. Use a whisk to mix together to remove any lumps. Continue to whisk whilst slowly adding in soy milk. Add in more soy milk if you want a runnier sauce.
- Add in garlic, mayo, lemon juice and season with salt and pepper. Mix to combine and then add in cooked pasta. Mix together until pasta is covered and then finally mix in prepared chickpea mix.
- Grease an oven dish with olive oil and add in the mixture. Spread mixture evenly then top with a sprinkle of oregano, parsley and breadcrumbs.
- Bake in preheated oven for about 20 minutes or until lightly browned.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
