I’m going to get right to it and say this pasta recipe has become a staple in my kitchen.
It’s easy, relatively quick, healthy, and oh so flavorful.
Oh yes.
Over the last couple years I’ve seen the raising popularity of pasta with hummus sauce.
If you’re thinking ew weird what??
That’s exactly what was going through my mind for a while as well.
Until I finally threw in the towel and exclaimed why not!
I enjoy hummus and I certainly like pasta so yes let’s mix the two along with crisp, roasted veggies, seasoning + extra citrus.
Yummy in tha tummy.
Whole grain pasta (fusilli in my case) tossed with creamy hummus, zesty fresh lemon juice, a splash of hot pasta water, herbaceous dried oregano, spicy crushed red pepper flakes, cracked black pepper, pink sea salt, crispy roasted broccoli and sweet bell peppers (along with that tastyyy extra virgin olive oil used for roasting), and juicy cherry tomatoes is really quite the winning combo.
Sweet, savory, crispy, creamy perfection!
P.S. Feel free to use your fave store-bought hummus like moi, or go the extra mile and whip up your very own. Same goes for the pasta… any kind will work really.
P.P.S. The hot pasta water helps bring the sauce together for easy coating so don’t forget to set some aside! To play it safe, plan on reserving a couple tablespoons of pasta water in case your hummus is extra thiccc and you need more than 1 tablespoon.
P.P.P.S. Depending on the lemon levels of your hummus, you might want to add extra citrus to your pasta. Lilly’s Classic Hummus + 1 teaspoon of fresh juice suited my taste buds.
P.P.P.P.S. My veggies were nice and crispy after 17-18 minutes in the oven, but as always, cook em to your liking.
Pasta with Roasted Vegetables & Creamy Hummus Sauce
Ingredients
- 1 cup medium-small broccoli florets
- 1/3 cup sliced red or orange bell peppers
- 2 tablespoons extra virgin olive oil
- 1 cup uncooked whole wheat fusilli pasta or other short cut pasta (use gluten-free if you wish)
- 1 tablespoon hot pasta water
- 1/4 cup hummus (I use Lilly's Classic Hummus)
- 1 teaspoon fresh lemon juice, or to taste
- 1/4 teaspoon dried oregano
- Crushed red pepper flakes, to taste
- Freshly cracked black pepper, to taste
- Sea salt, to taste
- 1/3 cup sliced cherry tomatoes
Instructions
- Heat oven to 425 and line a rimmed metal baking sheet with parchment paper.
- Toss the broccoli and bell peppers with the oil on the parchment then spread out in an even layer.
- Roast for 10 minutes, flip, then roast another 8 minutes or until the veggies are tender and lightly browned on the edges. Set aside.
- Meanwhile, bring a medium pot of water to a boil.
- Cook the pasta until just done.
- Reserve one tablespoon of hot pasta water, then drain the pasta and return to the hot pan over medium-low heat.
- Add the reserved hot pasta water back into the pot along with the hummus and lemon juice.
- Gently fold until the pasta is evenly coated.
- Fold in the dried oregano, crushed red pepper flakes, black pepper, and salt.
- Grab the ends of the parchment paper and carefully lift the roasted veggies off of the pan, transferring them to the pasta pot. Make sure to include the excess oil on the parchment paper.
- Add the fresh tomatoes to the pot, then gently fold and serve.