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!
-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.
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!