Healthy vegan recipe for 2 people, takes only 15 mins; recipe has chickpeas, lemon juice, garlic clove, vegetable bouillon, tahini, ground coriander, penne, rapeseed oil, red onion, mushrooms, lemon and parsley.
Garlicky mushroom penne
Course: Healthy vegan
Servings
2
servings
Prep time
20 mins
Ingredients
- Penne: 115g wholemeal penne
- Garlic Clove: 1 large garlic clove
- Red Onion: 2 red onions, halved and sliced
- Parsley: generous handful chopped parsley
- Lemon: 1/2 lemon, juiced
- Tahini: 2 tsp tahini
- Lemon Juice: 1 tbsp lemon juice
- Rapeseed Oil: 2 tsp rapeseed oil
- Vegetable Bouillon: 1 tsp vegetable bouillon
- Ground Coriander: 1/4 tsp ground coriander
- Mushrooms: 200g closed cup mushrooms, roughly chopped
- Chickpeas: 210g can chickpeas, no need to drain
Directions
- 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 1/4 tsp ground coriander.
- Blitz to a wet paste with ahand 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 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.
