Garlicky Mushroom Penne

AuthorGeo FoodsCategory

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

Preparation

1

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.

Related Recipes

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

Directions

1

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.

Garlicky Mushroom Penne

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