Hummus Pasta
When you're craving a pasta dish that's different from the typical red sauce or cream sauce recipe, try Hummus Pasta. This easy-to-make entree is packed with bright veggies and creamy flavor and is so easy to customize to your family's tastes!
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Makes: 4 servings
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Ingredients
- 8 oz pasta shape of choice
- 2 tablespoon olive oil or cooking oil of choice
- 1 cup diced red bell pepper (from 1 medium pepper)
- 1 cup halved cherry or grape tomatoes
- 1 tablespoon minced garlic (from about 3 cloves)
- 3 cups packed baby spinach
- ¾ cup hummus flavor of choice, but I especially like garlic or lemon
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground paprika
- ½ tablespoon sliced kalamata olives optional
- 1 tablespoon chopped basil plus more for topping
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- crumbled feta cheese for topping
- toasted pine nuts for topping
Instructions
- Add pasta to a large pot of salted boiling water and boil until al dente. When draining, reserve about ½ cup of the pasta water.
- Heat cooking oil in a large skillet over medium heat. When hot, add diced peppers and halved tomatoes. Cook for 3-4 minutes, until veggies are justsoftening.
- Stir minced garlic into veggies and let cook for 30 seconds, until fragrant. Add spinach and cook for about 2 minutes, until wilted.
- In a separate medium bowl, stir together hummus, lemon juice, paprika, and 1 tablespoon reserved pasta water until smooth and creamy.
- Add drained pasta to the skillet with the veggies, pour in hummus sauce, and toss together, until pasta is well coated. Add reserved pasta water 1 tablespoon at a time to thin sauce to your liking.
- Stir in olives (if using), basil, red pepper flakes, salt, and pepper until combined.
- Serve hummus pasta topped with crumbled feta, more basil, and toasted pine nuts, if desired.
Notes
- Feel free to customize this recipe to your tastes and add in any additional protein (chicken, shrimp, salmon, chickpeas, etc.) or vegetables you want!
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