1-pot 10-minute Creamy Hummus Pasta
1-pot 10-minute Creamy Hummus Pasta with veggies - perfect for a quick dinner or to pack for work for lunch!
head of Broccoli cut into florets
sliced or chopped
cup/240g garlicky hummus
or roasted red pepper hummus, I went for that on this occasion, but I have tried both and many other variations, all work well
ounces/100g of dry pasta of choice
I used wholegrain
squeeze lime juice
sundried tomatoes thinly sliced
salt and pepper to taste
In a pot of well-salted boiling water, boil your pasta according to package directions together with the broccoli florets.
Reserve up to 1/2 cup pasta water or more if you think you might need more. When pasta is finished, drain and set aside.
In a bowl, mix all ingredients, adding more hummus or more pasta water until it reaches the desired consistency.
Taste the pasta and sauce, and add more water if desired, and season with more salt and pepper to taste, if needed.
Serve straight away.
Store the cooled leftovers in the fridge and consume within 4 days.
creamy, dairyfree, hummus, lunch, pasta, vegan
Tried this recipe?
Let us know
how it was!