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Serves
5
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preparation
15 minutes
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to cook
30 minutes
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difficulty
easy
Freshly picked up with Simon Toohey.
Ingredients
- 1 Can be picked, dried and rinsed
- 2 tbsp Lemon juice
- 4 tbsp Hummus
- 3 tbsp The water
- ½ cup Chopped red onion
- 1 tbsp Chia seeds
- ⅓ cup Vegan mayo
- 500 grams Preferred pasta (eg penne)
- ½ cup Nutlex (vegan butter), melted
- ⅔ cup Plain flour
- ⅔ cup Soy milk
- 2 Garlic cloves, minced
- 1 tbsp Vegan mayo
- Lemon juice
- Sprinkle with oregano, parsley and breadcrumbs.
Instructions
- Roughly mash the chickpeas in a large bowl.
- Add lemon juice, hummus, water, red onion, chia seeds, vegan mayo and salt and pepper to taste. Mix together and refrigerate.
- Preheat the oven to 200°C.
- Meanwhile, cook pan following packet instructions until tender.
- Add the melted butter and flour to a large mixing bowl. Use a whisk to mix together to remove any lumps. Slowly add in the soy milk while continuing to stir. If you want a runnier sauce, add more soy milk.
- Add garlic, mayo, lemon juice and season with salt and pepper. Mix to combine and then add to the cooked pasta. Mix together until the pasta is coated and then finally mix in the prepared chickpea mix.
- Grease an oven dish with olive oil and add the mixture. Spread the mixture evenly then top with oregano, parsley and a sprinkling of breadcrumbs.
- Bake in the preheated oven for about 20 minutes or until lightly browned.
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.
Freshly picked up with Simon Toohey.