Easy Chickpea, mushroom and cheese 'quick' pasta bake 


  • 1 diced white onion 

  • 2 crushed garlic cloves 

  • 2 sliced king oyster mushrooms 

  • 250g penne pasta 

  • 400g/ 2 cups cooked chickpeas 

  • 3 tbsp pumpkin paste 

  • 500 mls/ 2 cups soya cream

  • Handful chopped fresh parsley 

  • Juice of 1/2 lemon 

  • 150g / 1 cup 'Follow your Heart' shredded hard vegan cheese 

  • 3 tbsp polenta 

  • Salt and pepper 


  1. Cook your penne pasta 2-3 minutes short of its total cooking time. When ready, drain and set aside. 

  2. Add a dash of olive oil to a large frying pan and place on a medium heat. Add your white onion and garlic cloves. Season with salt and pepper and fry for 5 minutes. 

  3. Remove the onion and garlic from the pan and set aside. Add your sliced king oyster mushrooms to the same pan and turn up the heat. Fry for 5 minutes to get them lovely and smoky. Remove from the pan and shred using 2 forks. I often reserve shredding 2 or 3 pieces for presentation purposes (see picture). 

  4. Add the onion, garlic and shredded mushrooms back to the pan. Add your chickpeas, pumpkin paste, parsley, soy cream, lemon and half of the shredded cheese (1/2 cup). Cook for 2-3 minutes. Taste and adjust the seasoning with salt and pepper if needed. 

  5. Preheat your grill to 200 degrees

  6. Add your pasta to the sauce and stir to combine. 

  7. Place the pasta in a oven baking dish. Top with the 2-3 pieces of sliced oyster mushrooms. Add the rest of your vegan cheese (1/2 cup) and the polenta (for the crunch) 

  8. Place the pasta under the grill for 5 minutes to get the pasta, cheese and polenta wonderfully crispy! Enjoy!