Hummus Pasta

Source

https://lovingitvegan.com/hummus-pasta/

Ingredients

For the Pasta

• 450g pasta, dry weight (used penne)

For the Sauce

• 30ml olive oil (2 Tbsp)
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• ¼ tsp red pepper flakes
• 180g sun dried tomatoes, sliced (1 cup) — drain if in oil/vinaigrette
• 225g hummus (1 cup) — store-bought or homemade
• 240ml reserved pasta water (1 cup)
• 30ml lemon juice, freshly squeezed (2 Tbsp)
• 30g fresh basil, chopped (1 cup)
• ½ tsp sea salt
• ½ tsp ground black pepper

Instructions

1. Cook pasta per package directions. Drain, set aside, reserve 1 cup pasta water.
2. Sauté onion in olive oil until softened.
3. Add garlic and red pepper flakes, sauté 1 min to toast spices.
4. Add sun dried tomatoes, sauté 2 min.
5. Reduce heat to low. Add hummus, lemon juice, and ½ cup reserved pasta water. Stir.
6. Add more pasta water as needed until sauce reaches desired thickness.
7. Cook until well mixed and heated through.
8. Turn off heat. Add basil, salt, pepper. Mix.
9. Add cooked pasta, fold into sauce. Add more pasta water if needed to thin.
10. Serve topped with black pepper, with lemon wedges on the side.

Tips & Notes

• Serves 4. Ready in 15 min — faster than takeout.
• Hummus: Any good store-bought works. Homemade also great.
• Sun dried tomatoes: Drain well before use.
• Gluten-free: Use GF pasta.
• Fridge: 3–4 days. Freezer: 3 months.
• Nutrition per serve: 336 kcal, 56g carbs, 12g protein, 8g fat.