Serves:
0.5
bulb(s) of garlic (minced)
1
onion(s) (finely diced)
250
g
mushrooms
200
g
cream cheese
400
g
chickpeas (drained and rinsed)
400
g
pasta or tortellini
Recipe submitted by: Nadine and Kinga, FoodCycle Milton Keynes Wolverton volunteers
Equipment needed: Saucepan
Gently fry garlic and onion on a low heat, taking care not to burn the garlic.
Add mushrooms and cook down until juices start to be released.
Add cream cheese and chickpeas, season with salt and pepper. Stir to create a creamy sauce. Cook on a low to medium heat for 5-10 minutes.
Cook pasta or store bought tortellini according to the packet instructions.
Mix pasta with the creamy mushroom sauce and serve.
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