Roasted Red Pepper Hummus Pasta
Roasted red pepper hummus pasta is an easy, one pot dish to make in less than 30 minutes! Penne pasta, spinach, and cherry tomatoes are coated in a creamy and flavorful hummus sauce.
Serves four as a main dish, or six as a side dish.
Stainless Steel 8-Quart Stock Pot
Pyrex Liquid Measuring Cups
Zwilling Pro Chef's Knife
dried penne pasta
roasted red pepper hummus
about 2 cups packed
Bring a pot of salted water to a boil. Cook penne according to package directions for al dente pasta. Before draining, ladle out 1 cup of pasta water and reserve for later. Drain pasta and set aside.
Return pot to stovetop. Over medium heat, add olive oil. When hot, add cherry tomatoes and cook for 4-5 minutes, or until cherries begin to soften and burst. Add minced garlic and cook for 30 seconds.
Add ½ cup of reserved pasta water, hummus, lemon juice, salt, and pepper to the pot, whisking until smooth. Add additional pasta water as needed to thin sauce to desired consistency.
Add cooked pasta, spinach, and basil to the pot, stirring until spinach has wilted (about 1-2 minutes).
Remove from heat and serve immediately.
Any flavor of hummus can be used in this recipe. If using plain hummus, add ½ teaspoon of your favorite seasoning blend, like Italian seasoning or Cajun seasoning for extra flavor.
Leftovers will keep for 3-4 days in a sealed container in the refrigerator. Add a splash of water when reheating to thin sauce.
If you forget to reserve pasta water: add ¼ teaspoon of cornstarch to 1 cup of water and whisk until incorporated. Use in place of 'reserved pasta water' as written in recipe.
The Toasty Kitchen - www.thetoastykitchen.com