Stranger Foods

Garlicky mushroom penne

Serves 2 | Prep 20 mins | Cook 15 mins

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

Source: www.bbcgoodfood.com

Ingredients

Metric

Imperial

x0.5

1x 210 g can chickpeas, no need to drain
1 tbsp lemon juice
1 large clove garlic
1 tsp vegetable bouillon
2 tsp tahini
½ tsp ground coriander
115 g wholemeal penne
2 tsp rapeseed oil
2 red onions, halved and sliced
200 g closed cup mushrooms, roughly chopped
generous handful chopped parsley
½ lemon, juiced

Instructions

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To make the houmous, tip the chickpeas and their liquid into a bowl and add the lemon juice, garlic, bouillon, tahini and ground coriander. Blitz to a wet paste with a hand blender, still retaining some texture from the chickpeas.
Cook the pasta according to pack instructions. Meanwhile, heat the oil in a non-stick wok or large frying pan and add the onions and mushrooms, stirring frequently until softened and starting to caramelise.
Drain the pasta and tip in with the mushrooms, then take off the heat and stir through the houmous and parsley. Toss together lightly, squeeze over the lemon juice and serve, adding a dash of water to loosen the mixture a little if needed.

Nutrition

Per Serving	% Daily Value
Calories 436 kcal	21.8%
Total Fat 12 g	15.4%
Saturated Fat 1 g	5.0%
Carbohydrates 59 g	21.5%
Dietary Fibre 13 g	46.4%
Sugars 11 g	22.0%
Protein 18 g	36.0%
Sodium 0.2 g	8.7%

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