This wonderful quick pasta dish has a lovely creaminess from the hummus. Who would of thought, using hummus as a sauce for pasta. Give it a try, I love it!
This dish as inspired by Nisha Melvani and her cookbook Practically Vegan. She uses hummus to create cooked sauces, this adds a wonderful creaminess. The hummus not only provides a wonderful thick texture but adds protein and fiber to this wonderful dish.
Try hummus to create a sauce that sticks to pasta. A great replacement for cream and full of protein and healthy fiber.
You can use this recipe as a base and add different seasonal vegetables and try different hummus flavors. You can also totally change the flavor profile with your favorite spices. Have fun.
Sun Dried Tomato & Brocolli Pasta
Ingredients 1 ⅓ cup dried pasta ½ cup red onion, sliced 1 ¼ cup (10oz) hummus ½ cup sun dried tomatoes (soaked in water for 30 minutes) 1 Tablespoon herbs de provence 1 cup diced tomatoes or cherry tomatoes, halved ½ cup kalamata olives, sliced 2½ cup brocolli flowerettes
¼ cup chopped fresh basil
Directions Cook pasta while you are preparing the remainder of the dish.
Steam or microwave broccoli until just barley cooked. In a pan, water sauté the red onion. (Preheat the pan before adding the onions and then allow them to caramelize, if they are sticking, add a little water) Add hummus, sun dried tomatoes, olives, and herbs de provence. As this simmers, you can add a little of the pasta water or red wine to thin it out, if necessary.
Add additional seasonings to your taste (I love a little crushed red peppers).
Strain the pasta and add to sauce mixture. Stir in part of the broccoli. Save a little to put on top the dish before serving. Top with fresh basil.