Garlicky Mushroom Penne

  • 03 Oct - 09 Oct, 2020
  • Mag The Weekly
  • Cookery

Ingredients

· 210 g chickpeas

· 1 tablespoon lemon juice

· 1 garlic clove

· 1 teaspoon vegetable bouillon

· 2 teaspoons tahini

· ¼ teaspoon ground coriander

· 115 g penne

· 2 teaspoons rapeseed oil

· 2 red onions

· 200 g mushrooms

· ½ lemon

· A handful of parsley

Method

To make the hummus, tip a can of chickpeas with the liquid into a bowl and add a tablespoon of lemon juice, garlic clove, vegetable bouillon, tahini and ground coriander. Blitz to a paste with a blender, still retaining some texture from the chickpeas. Cook penne pasta according to the pack instructions. Meanwhile, heat rapeseed oil in a wok and add red onions and mushrooms, stirring frequently until softened and starting to caramelise. Toss together lightly, squeeze over the juice of half a lemon and serve. Scatter with a generous handful of chopped parsley.

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