09/07/2023
Garlicky mushroom penne
Ingredients
210g can chickpeas , no need to drain
1 tbsp lemon juice
1 large garlic clove
1 tsp vegetable bouillon
2 tsp tahini
1/2 tsp ground coriander
115g wholemeal penne
2 tsp rapeseed oil
2 red onions , halved and sliced
200g closed cup mushrooms , roughly chopped
1/2 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 1/2 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 1/2 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.
[source: bbcgoodfood magazine]
