I wasn't sure about this combo to be fair but sometimes things just come together.

I had had Kimchi before but I'd never cooked with it. I'd never even really considered cooking with it...especially not with pasta.

However, this is a revelation. It is REALLY moreish though so watch out.

One wee word of warning though; not all Kimchi is Vegan. There is shellfish in a fair few brands so be careful.

Prep Time 5 mins

Cook Time 5 mins

Serves 4

Special Equipment - Pressure Cooker or Instant Pot

Ingredients:

200g dried small pasta  

550ml vegetable stock

150g chestnut mushrooms, sliced  

2 garlic cloves, minced  

½ red onion, sliced  

½ to 1 teaspoon salt  

250g kimchi, with any larger pieces chopped  

4 tbsp Hummus

Instructions:

In your Instant Pot, combine the pasta, stock, garlic, red onion, and salt. 

Lock the lid and turn the steam release handle to sealing. using the manual function, set the cooker to high pressure for 1 minute.  When the cook time is complete, quick release the pressure.

Carefully remove the lid. on your Instant Pot, select sauté low. 

Stir in the kimchi. simmer for 3 to 4 minutes. 

Stir in the Hummus, and serve.