Chickpea Penne is the pasta alternative that genuinely delivers — not a compromise, but a product with its own distinct virtues. Made entirely from chickpea flour, it’s naturally gluten-free, dramatically higher in protein and fibre than wheat pasta, and has a pleasantly earthy, slightly nutty flavour that pairs brilliantly with robust sauces.
Health Benefits
- Around twice the protein of conventional wheat pasta — typically 20-22g per 100g
- Naturally gluten-free — suitable for coeliac disease and gluten intolerance
- Significantly higher in dietary fibre than wheat pasta
- Lower glycaemic index than wheat pasta — more gentle on blood sugar
- Rich in iron and folate from the chickpea flour
Recipe Ideas
- Arrabbiata: The spicy tomato sauce stands up beautifully to the earthy chickpea flavour
- Roasted red pepper and walnut sauce: Rich, hearty flavours that complement the pasta perfectly
- Pesto: Works well — the nuttiness of the pasta enhances the basil and pine nut flavours
- Pasta salad: Holds up well cold — excellent protein-rich lunch option
Cooking tip: Cook exactly as directed and don’t overcook — chickpea pasta can become mushy if cooked beyond al dente.
