Hummus Pasta

This pasta made with hummus is super creamy, quick to put together and very customizable, making it a perfect vegetarian weeknight meal.

Course Pasta

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 442kcal

Preheat oven to 425°F. Line a baking sheet with aluminum foil. Toss broccoli in 1 tablespoon olive oil, salt and pepper. Roast for 20 minutes or until slightly charred.
Bring a large pot of water to a boil and cook pasta according to packaged instructions. Reserve 1 cup of the pasta cooking water and then drain the pasta.
In a large skillet, heat the remaining olive oil over medium heat. Add the onions and cook for 5-7 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute.
Add the hummus, lemon juice, lemon zest and about ½ cup of pasta water, and stir until a sauce forms. Transfer the cooked pasta to the skillet. Add the cheese and toss until it starts become creamy. If you need to, add a little more water to thin the sauce. Add the basil, crushed red pepper and broccoli. Serve immediately with some extra Parmesan.

Cook the pasta until just al dente as the pasta will cook more when tossing in sauce.
Use a quality store-bought hummus or make your own as it is the star.
DO NOT skip adding pasta water as the starches from it help thicken the sauce and add flavor.
Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.