Garlicky mushroom penne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 210g can chickpeas, no need to drain
- 1 tbsp lemon juice
- 1 large garlic clove
- 1 tsp vegetable bouillon
- 2 tsp tahini
- ¼ tsp ground coriander
- 115g wholemeal penne
- 2 tsp rapeseed oil
- 2 red onions, halved and sliced
- 200g closed cup mushrooms, roughly chopped
- ½ lemon, juiced
- generous handful chopped parsley
Method
- 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.
- STEP 2
Blitz to a wet paste with a hand blender, still retaining some texture from the chickpeas.
- STEP 3
Cook 115g wholemeal penne pasta according to the pack instructions.
- 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.
- 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.
