When they state individuals from the Middle East add hummus to everything, it's so valid! I mean indeed, we eat it for the most part as a plunge, however for my family, we likewise eat it in sandwiches, with wafers, and as a fundamental dish bested with hamburger. I've additionally incidentally understood that hummus is stunning with pasta. I made a velvety tomato pasta a year ago and now I'm sharing this epic essential hummus pasta formula!
What's great about hummus pasta?
It's absolutely veggie lover! The smoothness of the sauce originates from the hummus dispersed somewhat with some pasta water.
There are no nuts in the formula. Not at all like most veggie lover rich sauces that are cashew-based, this formula doesn't utilize any cashews or nuts, making it an incredible vegetarian pasta alternative for any individual who needs a smooth consistency without the nuts.
You can make this across the board pot/skillet. I cook the spaghetti first, channel it and put it in a safe spot. At that point in a similar pot I'll make the sauce (which truly takes a couple of minutes) and afterward I unite everything back in that equivalent skillet. That kinda one-pot supper enchantment is really a hero for occupied weeknights!
This hummus pasta is effectively versatile and flexible. On the off chance that you don't care for spinach or onions, you can forget about them. You can likewise include different greens like kale, arugula or parsley. What's more, this sets with everything from chicken, to shrimp, to salmon to a ginormous supper plate of mixed greens.
This velvety vegetarian Hummus Pasta is a solid Mediterranean roused formula! It's everything made in one pot and prepared in 15 minutes - ideal for a weeknight dinner!
Ingredients
2 tablespoons olive oil
1 medium onion sliced
2 garlic cloves sliced
1 cup spinach
1 cup plain hummus
1 pound spaghetti pasta
Juice of 1 lemon + zest
¼ cup chopped fresh basil plus more for serving
Pinch of crushed red pepper
Instructions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot to stay warm.
In a large skillet, heat the olive oil over medium heat. Add the onions and cook for 5-7 minutes or until fragrant and they soften. Add the garlic, and cook for 30 seconds, or until fragrant. Add the spinach and cook for 1 minute, or until is slightly wilts.
Add the hummus, about ½ cup of the pasta cooking water, the lemon juice and lemon zest, and stir until a creamy sauce forms. Add more pasta water to thin the sauce a little at time, as desired.
Transfer the cooked pasta to the skillet, turn off the heat and toss everything together. Top with basil and crushed red pepper.
Serve immediately with parmesan cheese or basil, if desired.
Recipe Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can make the pasta sauce up to a day in advance and then just add it to cooked pasta when ready.
Sourcing: Feel free to use any hummus you'd like. You can find it in the fresh deli section of most grocery stores. You can also use a homemade version if you'd like!
Substitutes: For best results, follow the recipe as is. However, if you prefer to skip the spinach or use different greens like kale, that works as well!
Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used, especially the brand of hummus or specific hummus recipe used.
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