Spicy pasta with chickpeas, seitan, rocket and teriyaki cream sauce

Ingredients for spicy pasta with chickpeas, seitan, rocket and teriyaki cream sauce

  • 500g pasta (Spelt pasta Penne)
  • 1 can of chickpeas
  • 250g rocket
  • 1 red chili (spicy)
  • 2 Teriyaki Protein Tops
  • 200 g peeled cashew nuts
  • 100 à 250 ml water
  • Fleur de Sel (Amanprana)
  • Pepper

Preparation of spicy pasta with chickpeas, seitan, rocket and teriyaki cream sauce

  1. Empty the can of chickpeas and rinse.
  2. Wash the rocket and chop up the chili (fine).
  3. Remove the seeds of the chili if you’re not a big fan of spicy.
  4. Put some olive oil in a pan and heat; briefly roast the chopped chili.
  5. Add the chickpeas and stir briefly.
  6. Then add the seitan and stir again.
  7. Turn down the heat and add the washed rocket.
  8. Let it stew briefly.
  9. Mash the cashew nuts in a blender adding a bit of water to get a creamy consistency.
  10. Add the cream to the sauce.
  11. Season with Fleur de Sel and pepper and let it soak for a while.
  12. Next, cook the pasta al dente in generously salted water and add to the sauce.
  13. Put everything back on the stove and stir well.
  14. Sprinkle with roasted and coarsely chopped cashew nuts and serve.

Tip of Stefano:

Pasta with chickpeas, seitan and cashew nuts. A combination to feast on.

Pasta and chickpeas may sound to most of you like a very strange combination. It actually isn’t that strange.

‘Pasta e ceci’ is a tried and tested Italian recipe and considered to be real comfort food. With partially mashed chickpeas and a bouillon. The following recipe has both the chickpeas and the pasta, but is slightly different. We use a Penne and a seitan marinated in teriyaki. Vegetarian and full of proteins.

Did you know that the teriyaki flavor perfectly matches the seitan, chickpeas and pasta combination? Three elements that perfectly absorb any flavor. The cream of cashew nuts gives the dish a deliciously creamy touch.

Make it as spicy as you want; by using the whole chili or removing the seeds and the membranes you can create a big difference. Buy the ingredients, follow the recipe and you’ll soon discover you’ve got a winner !

Subscribe to our newsletter

The information that you leave here will only be used by us to keep you informed by e-mail, in the form of a newsletter, of developments at Bertyn and our current promotions. Bertyn considers your privacy and safety important. For our complete privacy policy we refer you to our privacy policy. We use Mailchimp as our marketing platform. By clicking on the yes, I wish to receive the newsletters from Bertyn above, you agree to the processing of your data via Mailchimp. Learn more about Mailchimp's privacy practices here.

What fans say about Bertyn

Mirjam van Maanen

Chef

“I am just back from a week of cooking for a group of beginner yoga teachers. I had never cooked with fresh seitan before and when I was presented with this product I felt rather ill at ease about it. Then I read the simple description on the pack and after baking it on both sides for 2x 5min I ended up with a great looking product which a lot of the participants really enjoyed eating. We were surprised about the intense bite and flavour sensation. After a week of cooking for the participants there was still some seitan left over at the end, so I took a portion home with me. My partner has made delicious rice waffle burgers with curry, onion, salad, pepper and shoots from it. Much better than a lot of the veggie burgers that you find in the shops. It is a truly delicious treat!”