Garlicky mushroom penne

Add protein to a vegan pasta dish by using a low-fat hummus in the sauce. With the mushrooms and wholemeal penne, you have a healthy and filling dinner

  • Prep:20 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 436
  • fat 12g
  • saturates 1g
  • carbs 59g
  • sugars 11g
  • fibre 13g
  • protein 18g
  • salt 0.2g


  • 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
  • generous handful chopped parsley
  • ½ lemon, juiced


  1. To make the houmous, tip the chickpeas and their liquid into a bowl and add the lemon juice, garlic, bouillon, tahini and ground coriander. Blitz to a wet paste with a hand blender, still retaining some texture from the chickpeas

  2. Cook the pasta according to pack instructions. Meanwhile, heat the oil in a non-stick wok or large frying pan and add the onions and mushrooms, stirring frequently until softened and starting to caramelise.

  3. Drain the pasta and tip in with the mushrooms, then take off the heat and stir through the houmous and parsley. Toss together lightly, squeeze over the lemon juice and serve, adding a dash of water to loosen the mixture a little if needed.

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