Hummus Pasta
This hummus pasta recipe comes together in less than 20 minutes with just a few fridge and pantry staples, including your choice of pasta, sweet and tangy sun-dried tomatoes, zesty lemon, fresh basil, and the star of the recipe: HUMMUS! It's creamy, simple, and utterly delicious!
Servings: 4
Calories: 546kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion
- 2 cloves of garlic - crushed
- 1 cup sun-dried tomatoes - chopped, note 1
- 1 cup hummus
- juice of 1/2 lemon
- 12 ounces pasta
- 1 cup pasta water - reserved after cooking
- 1 cup fresh basil - chopped
- Salt
- Black pepper
- Fresh basil for garnish
Instructions
- Bring a large pot of water to a boil and season it with salt. Add the pasta, stir, and cook according to package instructions. Once your pasta is cooked al dente, reserve 1 cup of pasta cooking water, then drain.
- Heat the extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and cook for a few minutes until they soften. Add the garlic, and cook for another minute. Then add the sundried tomatoes and sauté for a couple of minutes.
- Turn off the heat and add the hummus, the lemon juice, and ¼ cup of the pasta water and stir well.
- Add the cooked pasta and the chopped basil leaves and mix well. If you need to thin the sauce, add more pasta water until you reach the desired creamy consistency.
- Serve topped with some extra basil leaves.
Notes
Note 1: Feel free to use fresh cherry tomatoes, or add more vegetables like roasted red peppers, broccoli and cauliflower florets, red onion, black olives, asparagus, zucchini, or spinach.
Storage: Leftover hummus pasta will keep well in the fridge for 2-3 days in an air-tight container. You can freeze this vegan hummus pasta, but I honestly don’t think that you should freeze pasta.
*Nutrition information is a rough estimate per serving
Nutrition
Calories: 546kcal | Carbohydrates: 91g | Protein: 22g | Fat: 15g | Sugar: 12g