1 cup Linguine
1/2 cup Pasta Water (reserved from cooking the pasta)
2 tablespoons Sea Salt
5 pieces of Garlic, sliced thinly
3 tablespoons Extra Virgin Olive Oil
4 tablespoons Carrot Kimchi Hummus
1/2 cup cooked & de-skinned Red Bell Peppers
1/4 cup Pine Nuts, toasted
1 cup Shiitake Mushrooms
Few shavings of Parmesan Cheese
1/2 Lemon Zest
1 tablespoon Unsalted Butter
Boil pasta according to package instructions. Salt your pasta water!
Reserve at least 1/2 cup of pasta water.
Put a generous amount of olive oil into a pan.
Add mushrooms and fry until cooked through for 10 minutes.
Add Carrot Kimchi Hummus & pasta water tablespoon by tablespoon until the dip reduces into a sauce.
Slowly add in parmesan cheese. Add some lemon zest & lemon, finish off with butter to amp up the dish. Mix everything together. Viola!