GARLICKY MUSHROOM PENNE

Garlicky mushroom penne image

Add protein to a vegan pasta dish by using a low-fat hummus in the sauce. With the mushrooms and wholemeal penne, you have a healthy and filling dinner

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Pasta, Supper

Time 35m

Number Of Ingredients 12

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 436 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.2 milligram of sodium