VEGAN HUMMUS PASTA

Updated: Oct 11, 2020

Think you’ve tried all kinds of pasta recipes? Not until you try this different twist on pasta.

It’s the creamiest bowl of pasta you’ll ever try!



For some time now, I had been seeing a couple of recipes for hummus pasta and it always made me curious. But, not curious enough to try it myself. Now I’m wishing I would’ve tried this sooner!


I may have not tried this before because I could not wrap my head around the two things going together. But the hummus does add a fresh taste that is a welcome change of pace. I think it’s key to caramelize the onions before mixing them with the hummus. It really gives it a depth of flavor that’s quite different from any other pasta dish I’ve tried.




I’ve prepared this dish using just broccoli and red pepper. But this is easily customizable and you can prepare it with whatever vegetables you have around. I’m thinking spinach, mushrooms, cauliflower, or even sun dried tomatoes would be great!


This is a practical and easy recipe to prepare when you have leftover pasta or hummus around, and a great way to use up all those veggies you have laying around in your fridge. And, it’s so quick to put together, it’s the perfect recipe for a busy weeknight.

But, trust me, it won’t taste like a rushed meal.


Let’s get started!




VEGAN HUMMUS PASTA


WHAT YOU'LL NEED:

  • 8 ounces brown rice pasta (I used linguine)

  • Water for boiling

  • 2 Tbsp salt

  • 1 small onion, diced

  • 2 to 3 garlic cloves, minced

  • 1 Cup broccoli florets

  • 1 Cup red pepper, julienned

  • 2 tsp olive oil

  • 3/4 to 1 cup hummus (homemade or store bought)

  • 1/4 cup pasta water + more, if needed

  • salt and pepper to taste

HOW TO MAKE IT:

  1. Bring 5 quarts of water to a boil, then add two tablespoons of salt. Don’t add any oil to the water.

  2. Add the pasta and cook until al dente (about 7 to 8 minutes). Reserve about a cup of the pasta water before you drain the pasta. Do not rinse the pasta after drainind. Just sprinkle with a bit of olive oil so it doesn’t stick, and toss to mix. Set aside.

  3. Heat 2 teaspoons of olive oil in a large pan (I used a wok). You’re going to mix the pasta and hummus in later, so make sure the pan is big enough.

  4. When the oil is hot, add the onions and cook until translucent. Add in the garlic and cook for another minute. Then, add in the broccoli and red peppers. At this point you could add whatever vegetables you want to use. Sauté the vegetables until cooked through. You want the onions to caramelize a bit.

  5. Once ready, lower the heat to low and add in 3/4 cup of the hummus and 1/4 cup of the pasta water first. Stir together to mix well. Then, add the cooked pasta and mix.

  6. Taste to adjust seasoning. Add more hummus to increase creaminess, or more water if you want to thin it out a bit.

  7. Serve in a bowl and grind some fresh black pepper on top.

  8. Enjoy!
























































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