Mushroom pasta with a garlic chickpea sauce

Name: Mushroom pasta with a garlic chickpea sauce
Cook time: PT< 30 minsM
Yield: 2
Cuisine: Gut and metabolic health
Ingredients: 10.582 oz mushrooms; 7.055 oz hummus; 2.646 oz pasta (wholegrain); 1.764 oz parmesan cheese; 2.000 pcs garlic cloves; 1.000 pcs lemon; 0.000 a handful of cilantro (fresh); 1.000 tbsp cooking oil; 0.500 tsp chili flakes; 0.000 tsp salt and pepper (to taste)

lunch/dinner

vegetarian

< 30 mins

stove

Photo of Mushroom pasta with a garlic chickpea sauce

Ingredients

Imperial Metric

11 oz mushrooms
7 oz hummus
3 oz pasta (wholegrain)
2 oz parmesan cheese
2 garlic cloves
1 lemon
a handful of cilantro (fresh)
1 tbsp cooking oil
½ tsp chili 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 cilantro. 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 4 fl oz 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 chili flakes and add juice from the lemon (to taste).
Divide the pasta between serving plates, garnish with fresh cilantro 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