Pasta ›

Penne with Chickpea Cream, Zucchini and Cherry Tomatoes

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 150 g penne
  • 200 g chickpeas, (canned or pre-cooked)
  • 200 g zucchini, diced
  • 200 g cherry tomato (s), halved
  • 1 sprig rosemary, finely chopped
  • 0.5 ½ onion (s), finely diced
  • 1 potato (s), diced
  • 0.2 liters vegetable stock
  • 4 tablespoon olive oil
  • salt and pepper
Penne with Chickpea Cream, Zucchini and Cherry Tomatoes
Penne with Chickpea Cream, Zucchini and Cherry Tomatoes

Instructions

  1. Steam the onion in oil. Add chickpeas, rosemary and potatoes and sauté briefly. Pour in the vegetable stock and simmer for 25 minutes. Puree in a blender. Salt and pepper.
  2. Cook penne al dente.
  3. Fry the zucchini in oil. Add cherry tomatoes and fry for about 3 minutes.
  4. Mix the penne with the sauce, then serve with zucchini and cherry tomatoes.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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