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Garlicky Mushroom Penne

Prep time 5 minutes/ Cook time 15 minutes/ Serves 4

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  • 15 ounces chickpeas with its liquid
  • 2 large cloves garlic, peeled, minced
  • 4 teaspoons tahini
  • 8 ounces whole-wheat pasta
  • 4 red onions, halved, sliced
  • lemon Juice + extra to serve
  • 2 teaspoons loose vegetable bouillon
  • ½ teaspoon ground coriander
  • 4 teaspoons rapeseed oil
  • 14 ounces mushrooms, roughly chopped
  • ½ cup chopped parsley
  • ¼ tsp Salt


For hummus:

  1. Add chickpeas, lemon juice, garlic, coriander, tahini and vegetable bouillon into a blender and blend until slightly smooth. A few pieces of chickpeas should be visible in it.
  2. Follow the directions on the package and cook the pasta.
  3. Place a large nonstick pan or a wok over medium -high heat. Add oil. When the oil is heated, add onion and mushroom and cook for 15 minutes until tender.
  4. Add pasta and toss well. Add hummus and toss lightly. Sprinkle some water if required.
  5. Garnish with parsley and divide into plates. Drizzle some lemon juice on top and serve.

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Nutritional Facts Per Serving:

Calories 762, Total Fat 15.5g, Carbohydrate 123.8g, Protein 34.4g

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