A quick meal with protein-rich pasta, seasonal vegetables, and creamy hummus. Roast your vegetables ahead of time for this dish to come together in a flash.
We go through a lot of hummus. Like a lot of it. I’m not sure who thought small containers of hummus should be a thing because let’s be real, that’s enough hummus for like four carrots.
If you’re ever tired of red sauce, hummus makes a fun alternative in this seasonal pasta dish. I might judge you if you can’t have another night of marinara, but I get it. It’s good to switch things up a bit.
I suggest roasting a huge batch of vegetables for the week so that all you have to do is boil the pasta. I love Trader Joe’s lentil spaghetti, but any protein-rich pasta would be great.
Once your pasta is cooked to your liking, drain the pasta, reserving about half a cup of pasta water. Add the pasta back to the pot, add the juice of one lemon (or less if you don’t want a lot of tang), about 8 oz of hummus (more or less depending on how creamy you want it), and your roasted veggies. Give it a nice big stir. Top with pine nuts, parsley, basil, or red pepper flakes.
What’s fun about this meal is that you can switch up all the variables. Change your vegetables, pasta shape, and hummus flavor. This go-round, I used cherry tomatoes, asparagus, red onion, and brocoletti. Zucchini and yellow squash would also be a great combo.
Let me know if you try it!
Vegan Hummus and Vegetable Pasta
A quick meal with protein-rich pasta, seasonal vegetables, and creamy hummus. Roast your vegetables ahead of time for this dish to come together in a flash.
Ingredients
- Roasted Vegetables Pick whatever you want!
- Pasta I used Trader Joe’s lentil spaghetti
- 1/3 cup Reserved Pasta Water
- 8 oz Hummus
- 2 tbsp Lemon juice More or less depending on how tangy you want it
- Pine nuts, red pepper flakes, fresh herbs Optional
Instructions
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Roast your vegetables at 400. I chose red onion, asparagus, brocoletti, and cherry tomatoes.
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Cook pasta according to package instructions. I used Trader Joe’s lentil spaghetti, but you can use any high-protein pasta you desire. Reserve about 1/2 cup of your pasta water to help make your sauce extra creamy.
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Dump the cooked pasta back into the pot. Add the reserved pasta water, lemon juice, hummus, and roasted vegetables. Stir until everything is combined.
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Top with pine nuts, red pepper flakes, or fresh herbs.