Squash & spinach fusilli with pecans
You don’t have to be vegan to enjoy this colourful low-fat, low-calorie squash and spinach pasta topped with pecans. It's tasty as well as healthy
Garlicky mushroom penne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 210g can chickpeasno 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 onionshalved and sliced
- 200g closed cup mushroomsroughly chopped
- ½ lemonjuiced
- generous handful chopped parsley
Nutrition: Per serving
- kcal436low
- fat12glow
- saturates1g
- carbs59g
- sugars11g
- fibre13g
- protein18g
- salt0.2g
Method
step 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.
step 2
Blitz to a wet paste with a hand blender, still retaining some texture from the chickpeas.
step 3
Cook 115g wholemeal penne pasta according to the pack instructions.
step 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.
step 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.
