Baked Hummus Pasta with Blistered Cherry Tomatoes
Ingredients
- 1 pint cherry tomatoes
- 3-4 peeled garlic cloves (use more or less depending on the flavor of hummus you use)
- 1 cup hummus
- 1/2 tsp dry basil
- 1/2 tsp dry oregano
- 1/2 tsp dry rosemary
- 2-3 tbsp olive oil
- 8 oz of dry pasta
- 1 cup reserved pasta water
- 1/3 cup sun-dried tomatoes, sliced into strips
- 3 tbsp nutritional yeast
- 5-6 fresh basil leaves, cut into strips
- Juice of half a lemon
- Salt and pepper to taste
Preparation
Preheat the oven to 400°F. In a large baking dish, combine cherry tomatoes, peeled garlic cloves, and 1 tbsp of olive oil. Toss to coat.
Create a well in the center of the baking dish and add the hummus. Sprinkle the dry basil, oregano, and rosemary over the hummus. Drizzle with the remaining olive oil.
Place the baking dish in the oven and bake for 30-40 minutes, or until the tomatoes are blistered and juicy.
While the hummus bakes, cook the pasta according to the package instructions. Season the water with salt and reserve 1 cup of pasta water for the sauce.
Once the tomatoes and hummus are cooked, use a fork to mash the tomatoes and garlic, releasing their juices. Mix them into the hummus to create a thicker sauce.
Add the reserved pasta water, sun-dried tomatoes, and nutritional yeast to the sauce. Stir well to combine.
Drain the cooked pasta and add it to the sauce. Also, add the fresh basil leaves and squeeze the lemon juice over the pasta. Toss everything together to coat the pasta evenly.
Adjust the salt and pepper to taste. Serve immediately.