Vegan Roast Vegetable Pasta Bowl w Pulse Penne

10 minutes

20 minutes




San Remo Pulse Pasta Penne 250g

1/2 head broccoli, chopped into small florets

1/4 butternut pumpkin, peeled and cubed

extra virgin olive oil

1 tsp chilli flakes

Sea salt flakes

1/2 tin chickpeas, drained

1 zucchini, spiraled

1/4 fennel, thinly shaved

1/4 cup dukkah

1/4 cup roasted almonds, halved


  1. Preheat oven to 190C.  
  2. Into a pot of boiling salted water, add the pasta and cook as per packet directions. Drain well and cool, then drizzle with olive oil to coat the pasta evenly.
  3. Place the broccoli and pumpkin on a lined baking tray, drizzle with olive oil, chilli flakes and salt flakes and bake for 15-20 minutes until golden.
  4. Toss the chickpeas with a drizzle of olive oil and set aside.
  5. Begin to assemble the bowl by dividing the pasta between two bowls. Place the broccoli, pumpkin, chickpeas, zucchini and fennel around the bowl and sprinkle with dukkah and roasted almonds.