Creamy Mushroom Pasta

I really really love this super creamy mushroom pasta, is really cozy and creamy, nourishing and absolutely filling. With my 10 min homemade hummus you will absolutely love it. Not additives, sugars, oils, fats. Just a super simple, yet delicious and flavorful pasta that will come together in under half hour.

I like keeping the leftovers for the next day lunch, it tastes way better as it has absorbed more flavor and the creaminess of the hummus.

Mushrooms are packed with diverse nutrients (1) like antioxidants, beta glucan, B vitamins, copper, potassium.

Let’s go!

Gluten-free*, Nut-free, Sugar-free, Vegan
Yield: 4 servings
Time: 15 min

Ingredients
2 Tbsp (30 ml) olive oil
1 red onion, chopped
2 cloves garlic, finely minced
1 fresh red chili, minced
Salt and pepper to taste
400 gr mushrooms (I mixed cremini and oyster)
1 tsp paprika
2 handfuls arugula
Fresh basil (optional)

400 gr pasta (choose gluten-free if necessary)
1 cup (200 gr) hummus
Juice of half lemon

Directions
1. Finely chop the onion, garlic and chili and add them to a large frying pan with the olive oil. Sprinkle salt and pepper. Let this cook for 5-10 minutes until they’ve softened.
2. In the meantime slice the mushrooms and put the pasta on to cook until al dente according to package directions. Reserve 1 cup of pasta cooking water.
3. Add the mushrooms, and the paprika to the frying pan.
4. Cook for a few minutes before stirring in the arugula and basil. Stir for one minute just until the arugula has wilted.
5. Pour the hummus in, about 1/2 cup of the pasta cooking water, lemon juice and stir until the sauce forms. Add more water to thin.
6. Add in the cooked pasta and toss to combine.
7. Top with basil, chili flakes, pepper and lemon wedges.

By the way…
You can keep this pasta for 3-4 days in your freezer in an airtight container or freeze it to enjoy later.
Try swapping arugula for kale or spinach, add more hummus for an ultra creamy pasta, or thin it with more water until you achieve your desire consistency.