in Italy

Penne with chickpea cream, zucchini and cherry tomatoes

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Ingredients for 4 servings:

  • 150g penne
  • 200 g chickpeas (canned or pre-cooked)
  • 200 g zucchini, diced
  • 200 g cherry tomatoes, halved
  • 1 sprig(s) rosemary, finely chopped
  • ½ onion(s), finely diced
  • 1 potato(s), diced
  • 0.2 liters of vegetable broth
  • 4 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

vegan first course at an Italian menu

Sauté the onion in oil. Add the chickpeas, rosemary, and potatoes and fry briefly. Pour in the vegetable stock and simmer for 25 minutes. Puree in a blender. Season with salt and pepper. Cook the penne until al dente. Fry the zucchini in oil. Add the cherry tomatoes and fry for about 3 minutes. Mix the penne with the sauce, then serve with the zucchini and cherry tomatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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