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Garlicky mushroom penne

Ingredients

  1. Step 1 210g can chickpeas , no need to drain
  2. Step 2 1 tbsp lemon juice
  3. Step 3 1 large garlic clove
  4. Step 4 1 tsp vegetable bouillon
  5. Step 5 2 tsp tahini
  6. Step 6 ¼ tsp ground coriander
  7. Step 7 115g wholemeal penne
  8. Step 8 2 tsp rapeseed oil
  9. Step 9 2 red onions , halved and sliced
  10. Step 10 200g closed cup mushrooms , roughly chopped
  11. Step 11 ½ lemon , juiced
  12. Step 12 generous handful chopped parsley
Garlicky mushroom penne
Calories: 436 Carbohydrate: 59 g Protein: 18 g Fat: 12 g
Cook time: 35 minutes Prep time: 20 minutes Total time: 55 minutes Servings: 2

TAGS

Dinner Lunch Main course Pastum Supper garlic Healthy Hidden veg Houmou Hummu Low calorie Low fat Mushroom Pastum Penne Sara Buenfeld Vegan Vegetarian

Directions

  1. Step 1 To make the hummus, tip a 210g can chickpeas with the liquid into a bowl and add 1 tbsp lemon juice, 1 large garlic clove, 1 tsp vegetable bouillon, 2 tsp tahini and ¼ tsp ground coriander.
  2. Step 2 Blitz to a wet paste with a hand blender, still retaining some texture from the chickpeas.
  3. Step 3 Cook 115g wholemeal penne pasta according to the pack instructions.
  4. Step 4 Meanwhile, heat 2 tsp rapeseed oil in a non-stick wok or large frying pan and add 2 halved and sliced red onions and 200g roughly chopped closed cup mushrooms, stirring frequently until softened and starting to caramelise.
  5. Step 5 Toss together lightly, squeeze over the juice of ½ a lemon and serve, adding a dash of water to loosen the mixture a little if needed. Scatter with a generous handful of chopped parsley.