Italian Style Hummus Pasta

Hey, Sunshine!
If you have been following our Instagram Stories, then you have definitely seen some of Thomas’ delicious Hummus Pasta before. I promise, I will get Thomas to share a recipe soon, but until then you get my (slightly healthier) take on the dish!

Ingredients:
-2 Cups Pasta, Radiatore pictured above
-1 Package Sabra Garlic Hummus
-1/4 Cup Cashew Milk
-1/3 Cup Red Onion, Diced
-1/3 Cup Green Bell Pepper, Diced
-1 Tablespoon Garlic, Minced
-1 Cup Mushrooms, Sliced
-1 Packed Cup Spinach
-1/2 Cup Halved Grape Tomatoes
-1/4 Cup Black Olives, Sliced
-1 Tablespoon Basil
-1/2 Tablespoon Italian Seasoning
-2 Tablespoons Nutritional Yeast
—Fresh Italian Parsley, to garnish

Tip: You can use any flavor/brand of hummus you prefer, but I get the best flavor and consistency when using Sabra’s Garlic or Sun Dried Tomato Hummus.

​Instructions:
Cook the pasta in a large pot of boiling water until tender, but still firm to the bite, stirring occasionally. Drain, and set aside for assembly.
​Meanwhile, add the onion, green bell pepper, and garlic to a sauté pan over medium heat, with one tablespoon of water. Sauté until the onions start to look slightly translucent, about 5 minutes. Add in the mushrooms, spinach, grape tomatoes, basil, Italian seasoning, and one more tablespoon of water. Cover with a lid and sauté for another 5 minutes, stirring occasionally.
Set the vegetables aside, and add another tablespoon of water to the sauté pan the vegetables were in.
​In the pan, mix together the hummus, cashew milk, and nutritional yeast. Let simmer for just a few minutes, until well combined.
Pour the hummus mixture on top of the pasta, and layer the vegetables on top.
Garnish with Italian Parsley.
​Dig in, and enjoy!