A plate serving garlicky mushroom penne

Garlicky mushroom penne

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(25 ratings)

Prep: 20 mins Cook: 15 mins


Serves 2

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

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal436
  • fat12g
  • saturates1g
  • carbs59g
  • sugars11g
  • fibre13g
  • protein18g
  • salt0.2g
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  • 210g can chickpeas, no need to drain
  • 1 tbsp lemon juice
  • 1 large garlic clove
  • 1 tsp vegetable bouillon
  • 2 tsp tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • ¼ tsp ground coriander
  • 115g wholemeal penne
  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 red onions, halved and sliced
  • 200g closed cup mushrooms, roughly chopped
  • generous handful chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ lemon, juiced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  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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Comments, questions and tips

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Rebecca Safe's picture
Rebecca Safe
24th Feb, 2018
Is this gluten free?
22nd Jan, 2018
I am quite a novice cook but found this very easy to do. I was a bit worried about how it would all come together, but it turned out to be a yummy, filling meal. I used two quite big cloves of garlic as we are garlicky people, and I also cheated and used a tub of plain houmous from the shops. I mixed the other humous ingredients (bouillon, garlic, lemon juice etc.) with a small amount of water and then stirred this into the pot of houmous before I started cooking with the idea it would kind of soak into the houmous. *shrug* Next time I would use just one onion as there was way too much of it, and I would probably double the mushrooms as we love them and there just wasn't enough!
22nd Jan, 2018
I found this largely disappointing. It wasn’t garlicky at all! It was a fairy bland sauce. Won’t be cooking this again, even if I added tripple the quantity of garlic.
5th Nov, 2017
Make sure you keep back some of the pasta water to toss through at the end. This is a lovely recipe though I up the garlic
27th Sep, 2017
Delicious, can't wait to make this for my vegan sister. I used a different recipe for the hummus (just because I know and trust it) and added some chilli and kale, and I used chestnut mushrooms. Overall I couldn't believe how creamy and delicious it was.
25th Sep, 2017
I made this and it was delicious and comforting. I was surprised how creamy the houmous was mixed through the pasta. I used chesnut mushrooms and it gave it a really nice earthy flavour.
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22nd Jan, 2018
Use just one onion and double the mushrooms instead. If you like garlic go for two cloves. The quantity of pasta seems small but the mushroom and onion really bulk it up so go with the stated amount!
12th Nov, 2017
I'm not sure if the 2 red onions I used for this were particularly big, but 2 onions seemed way too much and was quite over powering. I'd just use one next time. It was yummy and full of flavour other than that though.