Club Recipes - Main Meals

Garlicky Mushroom Penne Pasta

Preparation time: 20 mins
Cooking time: 15 mins
Serves: 2

Ingredients:

210g can chickpeas, no need to drain
1 tbsp lemon juice
1 large garlic clove
1 tsp vegetable bouillon
2 tsp tahini
¼ tsp ground coriander
115g wholemeal penne
2 tsp rapeseed oil
2 red onions, halved and sliced
200g closed cup mushrooms, roughly chopped
½ lemon, juiced
generous handful chopped parsley

Method:

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

The Seventh-Day Resource Centre .

Club Recipes - Main Meals

Garlicky Mushroom Penne Pasta

The Seventh-Day Resource Centre
.