Easy Vegan Baked Hummus Pasta
Ingredients
- 1 pint cherry tomatoes
- 3-4 peeled garlic cloves (use more or less depending on the flavor 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 400F, then in a large baking dish, add cherry tomatoes, garlic cloves, and 1 tablespoon of olive oil and toss to combine.
Make a well in the center of the baking dish and add hummus.
Top the hummus with dry basil, oregano, rosemary, and the remaining olive oil, then place in the oven to bake for 30-40 minutes or until tomatoes are blistered and juicy.
While the hummus bakes, prepare pasta according to package instructions, making sure to season the water with salt.
Reserve 1 cup of pasta water after the pasta cooks.
Once the tomatoes and hummus are cooked, mash tomatoes and garlic with a fork to release juices, then mix into the hummus to create a thicker sauce.
Add pasta water, sun-dried tomatoes, and nutritional yeast, stirring well to form the sauce.
Pour in cooked pasta, fresh basil, and lemon juice, then toss to coat evenly and adjust salt and pepper to taste.
Serve immediately.
Notes
Hummus originated and is considered a staple food from areas including Egypt, Palestine, Jordan, Lebanon, Syria, and Iraq, although it is now consumed all over the world. This recipe is not a representation of how hummus is traditionally used, but a fusion of things the author loves.
