This pasta dish has been my latest lunch obsession. It’s so quick and easy and it packs so much flavours! I love the chickpeas can turn into the creamiest of the sauce which goes so well with the meaty shiitake mushrooms. I love stirring in lots of fresh basil and sprinkle some extra nutritional yeast for that rich cheesy flavour.
Hummus Pasta with Shiitake Mushrooms
The chickpea sauce it’s also great by itself perfect for dipping or as a salad dressing.
- For The Sauce
- 1/2 can of chickpeas drained
- 30g cashews (soaked for 8 hours or overnight)
- 2 tbsp nutritional yeast
- Juice of 1/2 lemon
- Generous glug of olive oil
- Salt (to taste)
- For The Mushroom
- 250g shiitake mushrooms
- 50g frozen edamame beans
- 1 garlic clove - crushed
- Large handful chopped fresh basil
- 1 tsp coconut oil
- 1 tsp miso paste (opitional but adds lots of flavour)
Cut the mushrooms into slices. Heat up the coconut oil in a frying pan and add the crushed garlic.
Cook it for 1 minute while stirring to prevent from burning. Add the sliced mushrooms and the miso paste (if using) and cook them on a medium heat for 5-10 minutes. Add the edamame beans at last and let them cook for 2-3 minutes until soft.
While the mushrooms are cooking make the sauce. Simple place all he ingredients into the Ninja food processor and blitz until you have a creamy and quite smooth consistency. Add some extra olive oil or water to thin it out of the consistency is too thick.
Once the pasta is cooked drain it and place it back in the pan. Add a drizzle of olive oil (to prevent from sticking) and mix in the hummus sauce, mushrooms and the finely chopped basil. Enjoy straightaway!