You know those recipes that start by throwing a bunch of leftovers together? This recipe was definitely like that, but it turned out to be the best hummus pasta we’ve ever made.
We hope you enjoy it as much as we did!
-1 16 oz. Box of Farfalle Pasta
-1 & 1/2 10 oz. packages of Taco Sabra Hummus (or 15 oz. of your favorite hummus)
-2 Cups Follow Your Heart Vegan Cheese Shreds
-1/2 Cup Vegan Mayo
-1/2 Cup Cashew Milk
-1/2 Tablespoon Cholula Hot Sauce
-1/2 Tablespoon Sriracha Hot Sauce
-1 Cup Cooked Corn
-1 Cup Cooked Peppers & Onions(we used the Meijer brand frozen “Fajita Blend Vegetables Medley”)
-1/2 Cup Cooked Spinach
-1 Cup Roasted Potatoes (we threw chopped potatoes into the air fryer at 400 degrees for 20 minutes.)
-1/2 Cup Chopped Tomatoes
Cook Pasta to al dente, and set aside.
Add the cashewmilk to the pot and sprinkle in the shredded cheese over medium heat. Add in the vegan mayo and stir until the cheese is melted and well combined. Next, add your hummus, and hot sauces to the pot, and stir over medium low heat until smooth and creamy.
Add in your pasta, corn, peppers, onions, roasted potatoes, and tomatoes. Stir well.
Top with Avocado, Fresh Cilantro and Parsley, and enjoy.