Garlicky mushroom penne

• chickpeas↗210g can g

  no need to drain

• lemon juice↗1 tbsp tbsp
• large garlic clove↗1
• vegetable bouillon↗1 tsp tsp
• tahini↗2 tsp tsp
• ground coriander↗¼ tsp tsp
• wholemeal penne↗115g g
• rapeseed oil↗2 tsp tsp
• red onions↗2

  halved and sliced

• closed cup mushrooms↗200g g

  roughly chopped

• lemon↗½

  juiced

• parsley↗generous handful chopped

  generous handful chopped

Step-by-step instructions

1. 1

   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.

2. 2

   Blitz to a wet paste with a hand blender, still retaining some texture from the chickpeas.

3. 3

   Cook 115g wholemeal penne pasta according to the pack instructions.

4. 4

   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.

5. 5

   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.