This recipe for Hummus and Red Pepper Pasta uses chickpea pasta, or you could use Yorkshire Pasta or Northern Pasta instead (both made with local wheat, and sold in paper packaging).
Before cooking, read up on food safety for people and pets (keep mushrooms, salt and fresh dough away from animal friends).
The recipe begins by frying mushrooms. While your pasta cooks, add the mushrooms to your favourite hummus, red pepper flakes and lemon zest, and heat. Add pasta water to thin out sauce if wished. Season with salt and pepper, and serve with an extra crack of black pepper.
Top this dish with vegan Parmesan. ‘Proper Parmesan’ cheese is not even vegetarian, as by law it contains a cheese containing calf rennet. If you can’t find plant-based Parmesan in stores (and don’t want to make it), just sub with any vegan grated cheese.
The great thing about this recipe (apart from being super-simple to make and very tasty) is that hummus is made with chickpeas. So unlike stirring a watery jar of tomato sauce over your pasta, this recipe actually contains the protein and calcium to (along with some veggies or a side salad) make it a complete meal.
