About This Product

All-Italian penne made from Tuscan chickpea flour (40%) blended with brown rice, yellow and white corn, then steam-processed and bronze-drawn for a ridged surface that clings to sauce. Packed with plant protein and fibre yet low in saturated fat. Perfect with Mediterranean vegetables, lentil ragùs, hearty soups, or creamy plant-based sauces.

✓40% Tuscan chickpeas

✓Naturally gluten-free blend

✓High vegetable protein

Serving Suggestions & Cooking Instructions

Cooking Time: 11 minutes (al dente).

Method: Bring a large pot of water to a rolling boil (use 1 litre of water per 100g of pasta). Add salt to taste. Add the penne and cook for 11 minutes. Stir gently and occasionally to keep the pasta from sticking. Drain well and serve immediately with your favourite sauce.

Plant-Based Power: The earthy, nutty flavour of chickpea flour pairs exceptionally well with a rich lentil ragù or a rustic bean and kale soup (pasta e ceci style).

Mediterranean Freshness: Toss with roasted peppers, aubergines, and sun-dried tomatoes. Finish with a drizzle of high-quality extra virgin olive oil and fresh parsley for a nutritious, high-protein lunch.

Creamy Textures: The ridged surface is ideal for holding onto creamy plant-based sauces, such as a cashew-based “cheese” sauce or a smooth cauliflower and garlic cream.

Storage Instructions

Store in a cool dry place.