• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Finely chop sun-dried tomatoes. Finely chop parsley. Quarter lemon.

• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 3/4 cup pasta cooking water (1 cup for 4 servings), then drain.

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and shallot; cook, stirring occasionally, until veggies are browned and slightly crispy, 6-8 minutes. Season with salt and pepper.

• Add garlic, sun-dried tomatoes, tomato paste, and 1 tsp sugar (2 tsp for 4 servings) to pan with veggies. Cook, stirring, until tomato paste is brick red and garlic is fragrant, 1-2 minutes. • Stir stock concentrates and 1⁄3 cup reserved pasta cooking water (1/2 cup for 4) into pan. (TIP: Ladle directly from pasta pot if pasta isn’t finished cooking yet.) Bring to a simmer and cook until sauce has slightly reduced, 1-2 minutes. • Reduce heat to low and stir in hummus and a large drizzle of olive oil until fully incorporated. (TIP: Add another splash of pasta cooking water if sauce seems dry.) Season with salt and pepper.

• Add drained rigatoni and half the parsley to pan with sauce; stir until coated. TIP: If necessary, add another splash of reserved pasta cooking water and another drizzle of olive oil until everything is coated in a glossy sauce. • Taste and season with salt and pepper if needed.

• Divide pasta between bowls. Top with almonds, remaining parsley, and as many chili flakes as you like. • Squeeze juice from one lemon wedge (two wedges for 4 servings) over top. Serve with remaining lemon wedges on the side.