Plant-based Mushroom Recipes

Creamy hummus paired with tasty sauteed mushrooms and al dente rigatoni, make a quick, wholesome, nutritious hummus pasta for a fantastic weeknight dinner.

This delicious easy meal is ready in less than 30 minutes, and you can make it with homemade hummus or your favorite store-bought brand.

Ingredients 

• 340 grams pasta any, we use rigatoni

• 450 grams mushrooms

• 15 grams of extra virgin olive oil

• 6 grams salt

• 0.13 teaspoon black pepper

• 1 clove garlic grated

• 2 tablespoons parsley chopped

• 260 grams of chickpea hummus

Cook Mode

Instructions 

BOIL PASTA

• Put a large pot of water to boil, season it with salt, and add the pasta. When the pasta is cooked al dente, reserve two cups of pasta water, drain the pasta, and toss it in the pan with the sauce.

  Tip: start cooking the pasta when you are 10 minutes in with the mushrooms.MUSHROOM AND HUMMUS SAUCE

  • Clean and chop the mushrooms into ⅙ or 4mm thin slices.

  • Warm up the olive oil in a large skillet, then add the mushrooms. Season them with salt and black pepper.

  • Cook mushrooms on medium-high heat for 12 to 15 minutes or until browned.

    The mushrooms will first release water.

  • Keep cooking them until the water is gone and they get some brown colour; then add grated garlic and chopped parsley, stir and cook for one more minute until you smell the garlic aroma.

  • Add the hummus and one cup of reserved pasta water.

  • Stir and cook on low heat until the hummus gets creamy. Taste and adjust for salt and pepper.

  TOSS PASTA

  • Turn the heat off, toss in the cooked pasta, and stir it until fully coated in the sauce.

    If the sauce is too thick, add more pasta water until you reach your desired consistency.

  • Serve with freshly cracked pepper, parsley, and a drizzle of good quality extra virgin olive oil.

    You can also sprinkle it with a tablespoon of grated parmesan cheese or vegan parmesan.

  • Notes

    Nutrition information is an estimate for one serving of hummus pasta out of four servings. 

    PASTA COOKING TIP

    You’ll need about 3 quarts (12 cups or 3 Liters) of water and 1 ½ tablespoons (21 grams) of salt for 12 ounces (340 grams) of pasta. Nutrition

    Calories: 477kcal, Carbohydrates: 77g, Protein: 20g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 708mg, Dietary Fiber: 8g, Sugar: 5g, Vitamin A: 188IU, Vitamin B6: 0.4mg, Vitamin C: 5mg, Vitamin E: 1mg, Vitamin K: 35µg, Calcium: 50mg, Folate: 90µg, Iron: 3mg, Manganese: 1mg, Magnesium: 101mg, Zinc: 3mg

  • Recipe by Nico and Louise

  • Recipe by @nicoandlouise on Instagram.