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Club News

COME DINE WITHOUT ME: ANOTHER RECIPE TO TRY!

7 April 2020

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Latest recipe by Huddersfield Town’s Head of Performance Catering

- Try something new to eat whilst staying at home!
- Head of Performance Catering Paul Gilmore’s latest recipe
- An easy meal packed with Mediterranean flavours!

Are you looking for something new and healthy to cook whilst staying at home with your family? Well, Huddersfield Town’s Head of Performance Catering Paul Gilmore has another tasty recipe that you can try at home!

Today’s special recipe is Penne Pasta, Broccoli, Raisins and Chickpeas; a dish packed with Mediterranean flavour!

Chef Paul explains:

“During a brief period of working in an Indian restaurant, I was astonished to encounter chickpeas cooked in tea. It was explained that this aids the digestion of a great source of both protein and carbohydrate for a vegan diet.

“We keep on with the Vegan theme here with a fantastic tasty pasta dish.

“It’s packed with Mediterranean flavours and ticks every box that a vegan diet requires. As we know, pasta will always play an essential role in vegan life - but true vegans should check that the pasta is egg free.”

Ingredients – serves four main courses or eight sides

- 50g of Chickpeas - soaked overnight and then drained
- Tea for cooking the chickpeas
- 150g of broccoli, divided into small florets
- 450g of dried Penne pasta
- 4 tbsp of rapeseed oil
- 1 garlic clove – crushed
- 25g of golden raisins, soaked in warm water
- 25g of black olives, chopped
- 200ml of rustic tomato sauce/pasta sauce
- 12 basil leaves – chopped
- 2 tbsp of sun-dried tomatoes – diced
- 25g of dairy free yoghurt
- 2 tbsp of pine kernels – toasted
- 2 tbsp of vegan ‘Parmesan’ cheese
- Nutmeg
- Salt and pepper

Method

1. Put the chickpeas in a pan, cover with the tea and bring to the boil. Reduce the heat and simmer for one to two hours until tender. Alternatively, open a can of chickpeas, drain and set aside
2. Cook the penne pasta in boiling salted water until al dente and drain
3. In a separate saucepan, cook the broccoli florets in boiling salted water until just tender and drain
4. Heat the oil in a large heavy frying pan, add the garlic and cook over a gentle heat. Stir in the raisins, olives, chickpeas, tomato sauce, basil and sun-dried tomatoes
5. Add the drained pasta and toss over in the sauce, heat through well and season with the nutmeg, salt and pepper
6. Meanwhile, warm the yoghurt and add the broccoli
7. Serve the pasta in a large bowl topped with the broccoli, the pine kernels and then sprinkle the ‘cheese’ on top
8. Enjoy with a bowl of dressed green salad and - if you deserve it - a glass of wine (vegan of course!)


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