Introducing ZENB Pasta – made from 100% Yellow Peas

Friday 22nd Oct 2021 |

Online plant-powered food brand ZENB is introducing the UK’s first pasta range to be made entirely from yellow peas – a small but mighty legume. Also known as ‘field peas’, yellow peas are originally green but turn yellow as they mature, and bring a delicious flavour, subtle aroma and al dente texture to the ZENB Pasta.

Available in three shapes: Fusilli, Penne and Macaroni, the brand new gluten-free ZENB Pasta is a healthy choice, as its high in fibre, packed with protein and a source of iron. Protein contributes to a growth in muscle mass and the maintenance of normal bones and iron contributes to the reduction of tiredness and fatigue.

The ZENB Pasta is set to revamp the nation’s love of pasta with a tasty twist; whether it’s switching up mid-week meals, swapping regular pasta for the ZENB Pasta to add a boost of fibre to well-loved pasta dishes, or whipping up a delicious dinner for all the family as its quick and easy to prepare. Rich in protein, the ZENB Pasta is also a great option for a post-gym meal or filling lunch.

Made from 100% yellow peas, ZENB Pasta also follows in the brands ‘veggie-first’ mission, championing vegetables above all else. Yellow peas are the greener choice because they improve the soil by fixing nitrogen and require less water to grow than wheat*.

Dominic Melliss, Head of ZENB UK says “We’re thrilled to be launching the 100% Yellow Pea ZENB Pasta in the UK, continuing to offer customers a delicious way to bring more plant-powered products into their daily lives. For those seeking healthy swaps, we saw a need for a 100% vegetable-based option in the pasta category that doesn’t sacrifice flavour and taste – and with our bank of free recipe ideas available on our website, people are sure to be inspired.”

ZENB Pasta is the first cupboard-staple from the plant-based lifestyle brand and follows in the successful footsteps of the vegan snack ranges – ZENB Veggie Sticks and ZENB Veggie Bites. All of the ZENB Pasta shapes are available from 24 February 2020, exclusively from and are delivered direct to your door, making the swap to a veggie-based pasta easy and convenient. Prices start from £3.00 RRP per box and are available in 3, 6, or 9 packs of individual or mixed shape boxes.

First time buyers will also be able to use discount code, PASTANIGHT for a 40% off their first ZENB Pasta purchase.**  Subscription based packs of 6 or 9 can also be purchased, unlocking a discount of up to 5%.  Those new to the world of ZENB can try the new mixed snack box and explore the full range of ZENB Veggie Bites and Sticks available on


Creamy ZENB Penne With Chicken, Rosemary, & Parmesan

A delicious way to enjoy ZENB Penne Pasta, this recipe makes a creamy dish that is a high source of protein and fibre. Make this dish in just 30 minutes and we are confident you will want to keep coming back to it.  


  • 1 box (340g) ZENB Penne Pasta made from 100% Yellow Peas, uncooked
  • 2 tablespoons olive oil, divided
  • 453g trimmed boneless skinless chicken thighs, cut into bite-size pieces
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper
  • 226g sliced mushrooms
  • 1 medium onion, chopped
  • 3 cloves garlic, sliced
  • 237ml dry white wine
  • 237ml chicken stock
  • 120ml single cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1 small lemon, juiced


1. Cook ZENB Pasta as directed on packageDrain. 

2.Meanwhile, heat 1 tablespoon oil in large skillet on medium-high heat until shimmering. Season chicken with ¼ teaspoon each, salt & pepper. Add chicken to skillet cook undisturbed 2-3 min. until browned. Stir 1-2 min. until done; transfer to clean plate. 

3.Reduce heat to medium; add remaining oil to pan. Add mushrooms, onions, garlic and remaining salt. Cook 4-6 min., or until onions are softened. Stir in wine and stock; cook 7-9 min. while scraping up the browned bits on bottom of pan. Add single cream, cheese and rosemary.

4.Bring mixture to a simmer; add chicken and any juices, pasta and lemon juice. Mix gently until cheese is melted and well combined. Garnish with additional freshly ground pepper before serving. 

Berbere-Spiced Crispy Skin Chicken & Vegetables With ZENB Macaroni Pasta

This chef-created recipe brings together ZENB macaroni Pasta with berbere-spiced chicken and vegetables to elevate the taste of your next kitchen creation. High in protein, a source of fibre and high in vitamin A, this recipe is something that is sure to leave everyone happy.


  • 4 teaspoons olive oil, divided
  • tablespoon berbere spice, divided
  • 226 g cubed butternut squash, cut into 1-1/2 inch pieces
  • medium red onion, cut into 3/4-inch-thick slivers
  • 113g rainbow baby carrots, halved lengthwise
  • teaspoon each salt & ground black pepper
  • bone-in skin-on chicken thighs
  • box (340g) ZENB Pasta made from 100% Yellow Peas, uncooked
  • small lemon, zested, juiced
  • cup golden raisins
  • coarsely chopped Italian parsley, plus additional for serving


1.Preheat oven to 220°C. Whisk 2 teaspoons each, oil and berbere spice in large bowl. Add squash, onions, and carrots; toss to combine. Combine remaining oil, berbere, salt & pepper in large resealable plastic bag. Add chicken to bag; seal and turn bag until chicken is well coated.

2.Heat large cast iron skillet on medium heat. Add chicken, skin-side down. Cook undisturbed, 6-8 min. or until skin is golden brown and crisp. Transfer chicken to clean bowl. Remove skillet from heat. Add vegetable mixture; return chicken to skillet atop vegetables. Bake 35-40 min. or until chicken is deep golden brown and cooked through (75°C).

3.Meanwhile, cook ZENB Pasta as directed. Drain, return to pot. Stir in lemon juice & zest, raisins and parsley. Serve pasta topped with chicken, roasted vegetables and additional parsley leaves.


ZENB Fusilli Hot Harvest Bowl

This vegan, gluten free recipe combines ZENB Fusilli Pasta with a variety of vegetables and a homemade roasted red pepper sauce. This dish provides a good source of fibre and the ability to swap in any of your favourite harvest vegetables.  Recipe by Lauren Lovatt


  • 1 box (340g) ZENB Fusilli Pasta made from 100% Yellow Peas, uncooked
  • 1 medium beetroot scrubbed, cut into 1/2-inch pieces
  • 1 medium carrot, scrubbed, trimmed, cut into 1/2-inch-thick slices
  • 1 medium parsnip
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary leaves, coarsely chopped
  • 1/2 teaspoon each salt & ground black pepper

Roasted Red Pepper Sauce

  • 300g roasted red peppers, drained
  • 1/4 pack oil-packed sun-dried tomatoes, drained
  • 3 tablespoons sherry vinegar
  • 2 tablespoons smooth almond butter
  • 1/4 teaspoon crushed red pepper (optional)
  • 268g loosely packed baby kale leaves
  • 200g multi-color grape tomatoes, halved
  • 2 tablespoons roasted pepitas


1.Preheat oven to 400°F. Place beetroot, carrots and parsnips on rimmed baking sheet. Drizzle oil over vegetables; sprinkle with rosemary leaves, salt & pepper. Bake 35-40 min. or until vegetables are tender with caramelized edges.

2.Meanwhile, cook ZENB Pasta as directed on package. Reserve 125ml pasta cooking water. Drain; return to pot.

3.Add all ingredients for roasted red pepper sauce in blender jar. Pulse 15-20 seconds or until smooth. Add reserved pasta water; blend 20-30 seconds until smooth. Pour mixture into pot with pasta. Cook 3-4 min. on medium heat until heated through.

4.Divide pasta, roasted vegetables, kale and tomatoes evenly between 4 serving bowls. Sprinkle with pepitas before serving.

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