- 210g can chickpeas (draining is not necessary)
- One tablespoon of lemon juice
- One large garlic clove
- One teaspoon of vegetable bouillon
- Two teaspoons of tahini
- ¼ teaspoon of ground coriander
- 115g of wholemeal penne
- Two teaspoons of rapeseed oil
- Two red onions, halved and sliced
- 200g of closed cup mushrooms, chopped roughly
- ½ lemon, juiced
- chopped parsley, one big handful
- Add one tablespoon of lemon juice, one large garlic clove, one teaspoon of vegetable bouillon, two teaspoons of tahini, and 1/4 teaspoon of ground coriander to a 210g can of chickpeas with liquid. Mix all these ingredients in a bowl to prepare the hummus.
- Using a hand blender, pulse the mixture to a moist paste while preserving some chickpea texture.
- Follow the package directions to cook 115g of wholemeal penne pasta.
- In a nonstick wok or large frying pan, heat two teaspoons of rapeseed oil and add two halved and sliced red onions and 200g of roughly chopped closed cup mushrooms. Stir the mixture constantly until it softens and begins to caramelize.
- Toss lightly, squeeze in the juice of ½ a lemon, and serve, loosening the mixture slightly with a splash of water if necessary. Add a large handful of chopped parsley to the top.
This recipe takes a total of 35 minutes, with a prep time of 20 minutes and a cook time of 15 minutes. This recipe can also be made for vegans and delivers a lot of deliciousness to the plate. If you’d like more ideas on cooking penne pasta, you should check out this video recipe.