Harissa-hummus ch*cken pasta
- BioXXI multigrain penne pasta
- 1 tbsp B-well oil, for cooking pasta and/or additional for frying
- Amma’s Creamery vegan butter, for frying
- On the Green Side flame grilled tender Moroccan fillets
- 1 white onion, chopped
- 1 garlic clove, minced
- 2 tbsp Pesto Princess harissa paste
- 1 cup Pesto Princess hummus
- 1 tsp mixed herbs
- Bring a pot of 2 litres of water to the boil. Once boiling, add the penne, tablespoon of oil and a pinch of salt.
- Cook the pasta for 10 minutes until al dente, remove from the heat and drain, but keep one cup of pasta water aside for the sauce.
- Heat 1 tsp oil or vegan butter in a pan and fry the On The Green Side Ch*cken until crispy and brown. If the pieces are very chunky, break them apart with a wooden spoon. Transfer the pieces to a dish and set aside.
- In the same pan, heat another teaspoon of oil over medium to high heat, add the onion and fry until translucent. Then add the garlic and fry with onion until brown and fragrant.
- Add the harissa paste to the onion and garlic mixture and coat the mixture with the paste. Add the hummus and mixed herbs to the pan and stir thoroughly. Gradually add the pasta water to the pan, stir continuously.
- Add the ch*cken pieces back into the pan, along with the pasta. Stir through gently, being careful to not break the penne. If you want a very saucy pasta, only use 2/3 of the penne. Serve the pasta in deep pasta bowls with grated vegan parmesan and a sprinkle of chilli flakes.
- Tip: Want to spice things up? Try a different flavour of hummus and paste, just keep in mind that the two need to complement each other. Allergen: Soy
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