A quick pantry dinner recipe for spicy and delicious penne pasta with a gorgeous chickpea and chilli sauce topped with lemony sourdough crumbs. Vegan and ready in just over half an hour.
For the crumbs
- 1 cup Sourdough Bread Pieces
- Drizzle of olive oil
- ½ teaspoon sea salt flakes
- Zest of 1 small lemon
- 2 tablespoons chopped fresh parsley
For the pasta
- 300g dried penne pasta
- 2 tablespoons extra virgin olive oil
- 1 brown onion, finely diced
- 4 garlic cloves, minced
- 1 teaspoon red chilli flakes
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle or ancho chilli powder
- 1 X 400g can chickpeas, drained
- 1 X 400g can diced tomato
- 1 tablespoon almond butter
- 1 teaspoon tahini (optional)
- 1 teaspoon sea salt flakes
- Basil leaves and basil pesto, to serve
- To Make Sourdough Crumb – Process sourdough bread pieces to coarse crumbs in a small food processor. Heat a wide cast iron frying pan on medium-low heat. Drizzle the base with about a teaspoon of olive oil. Place the crumbs in the pan over the oil. Sprinkle sea salt flakes. Toss constantly for 3-5 minutes until crumbs start crisping up. Reduce heat to low if you feel the pan is too hot and the crumbs are starting to burn. Remove from heat after a total of 3-5 minutes. Cool completely. Add lemon zest and parsley. Toss and mix well. This Sourdough crumb can be stored in an air-tight container in a cool corner of your kitchen for up to a day.
- Cook the penne pasta according to the packet instructions. Drain all but some of the liquid in the pan. Cover and keep aside.
- In a heavy-bottomed cooking pot, heat olive oil on medium. Add onion and garlic. Toss and cook for a few minutes until the onion starts caramelizing. Add red chilli flakes, smoked paprika and chipotle/ancho chilli powder. Mix well.
- Add chickpeas, tomato, almond butter, tahini and salt. Mix well. Ensure that almond butter is evenly mixed in the sauce and there are no lumps left.
- Reduce heat to medium-low and simmer uncovered for 30 minutes to develop the flavours.
- Add cooked pasta to the pan along with 2 tablespoons of the pasta liquid. Mix well. Cook on medium for a minute or two until pasta is completely heated through. Remove from pan.
- Serve hot, topped with Sourdough crumb, pesto and basil leaves.
You can substitute almond butter with peanut butter.
Make It Gluten-Free – Substitute with your favourite gluten-free pasta.
Make It Nut-Free – Substitute almond butter with more tahini or a pumpkin seed butter.
This is a spicy pasta, if you would like to reduce heat only add 1/2 teaspoons each of chilli flakes, smoked paprika and chipotle chilli. Alternatively, skip the chilli flakes as they have the most heat.