Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.