Mushroom pasta with a garlic chickpea sauce
Mushroom pasta with a garlic chickpea sauce
Ingredients
- 300g mushrooms
- 200g hummus
- 75g pasta (wholegrain)
- 50g parmesan cheese
- 2 garlic cloves
- 1 lemons
- a handful of coriander (fresh)
- 1 tbsp cooking oil
- 1/2 tsp chilli flakes
- salt and pepper (to taste)
Allergens are marked in bold.
Method
We recommend using wholegrain spelt pasta for extra fibre.
1. Thinly slice the mushrooms and roughly chop the coriander. Cook the whole grain pasta according to the package instructions. Drain and set aside.
2. Heat the oil in a large skillet over medium heat. Add the crushed garlic and sauté for a minute until fragrant. Add the sliced mushrooms and cook for 2-3 minutes until they are tender and golden brown. Mix the hummus with 100 ml of boiling water until combined.
3. Add the cooked pasta to the skillet with the sautéed mushrooms. Pour over the hummus sauce along with the lemon zest and grated parmesan. Toss everything together until the pasta is evenly coated with the sauce. Sprinkle chilli flakes and add juice from the lemon (to taste).
Divide the pasta between serving plates, garnish with fresh coriander and serve.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 440 kcal |
| Fat | 25.1 g |
| of which saturates | 6.7 g |
| Carbohydrates | 48.8 g |
| of which sugars | 5.2 g |
| Fibre | 13.0 g |
| Protein | 27.2 g |