Garlicky mushroom penne

garlic healthy hidden veg houmous hummus low calorie low fat mushroom pasta penne vegan vegetarian

N/A

Source

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

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.

Blitz to a wet paste with a hand blender, still retaining some texture from the chickpeas.

Cook 115g wholemeal penne pasta according to the pack instructions.

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.

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.