Description
This quick hummus pasta with veggies is ready in about 20 minutes, can be made in one pot, is naturally vegan, and can be made gluten-free. It's a family-friendly recipe with a fun Mediterranean twist!
Ingredients
- 8 ounces pasta of choice, cooked according to package directions (reserve cooking water)
- 1/4 cup olive oil
- 1 cup finely diced shallot or yellow onion
- 2 teaspoons minced garlic (~2 cloves)
- 8 ounces (1 1/2 cups) thinly sliced mushrooms
- 2 cups finely chopped broccoli florets
- 2 cups spinach, roughly chopped
- 1/4 cup finely chopped parsley
- 1 teaspoon kosher salt, divided
- 1 teaspoon za'atar (optional), divided
- 1/2 teaspoon red pepper flakes
- 1 1/4 cup hummus
- 1 cup + 2 tablespoons water reserved from cooking pasta
- 3 tablespoons lemon juice
- Optional: 4 tbsp toasted pine nuts
Instructions
- Cook pasta in salted water according to package directions until al dente. You'll need to reserve at least 1+ cup of the pasta water for the sauce, so don't drain it completely!
- Heat olive oil in skillet over medium heat. Add onion and sauté for 4-5 minutes, until softened. Add garlic and continue cooking for another minute.
- Add in mushrooms and broccoli and continue cooking for 8-10 minutes, until softened. Add in spinach and parsley and continue cooking until spinach is wilted. Season with 1/2 teaspoon of salt, and 1/2 teaspoon of za'atar and stir well.
- In a mixing bowl, whisk together hummus, remaining 1/2 tsp of salt and za'atar, red pepper flakes, 1 cup of reserved pasta water and lemon juice until smooth.
- Pour the sauce over the vegetables to coat, then stir in cooked pasta. If the sauce is too thick, add in another 1-2 tablespoons of reserved pasta water.
- Optional: top with toasted pine nuts and serve warm.
Notes
Don't forget to reserve your pasta water after cooking the pasta! This is a key step that helps to create a super creamy hummus sauce that will evenly coat your pasta. It's important to use the reserved pasta water and not regular water because it contains the starch from the pasta, which makes for a creamier pasta sauce.
Be sure to salt your pasta water. As a general rule of thumb, use 1-1 1/2 tablespoons of kosher salt per pound of pasta (which would mean 1/2 tablespoon for this recipe).
Storage: Store in an airtight container in your refrigerator. It should last for 2-4 days.
Reheating: Add everything to a pot or a pan over medium low heat until warmed through. If the sauce looks too thick, add some vegetable broth or water to loosen it up.
Choice of pasta: You can really use whatever you have on hand. Spaghetti, penne, farfalle, and most other common pasta varieties will all work here.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 516
- Sugar: 5.3 g
- Sodium: 532.2 mg
- Fat: 21.9 g
- Carbohydrates: 67.9 g
- Fiber: 7.7 g
- Protein: 14.6 g
