Lemony, creamy and bursting with flavour. This Hummus pasta is quick and easy to cook up for a delicious and wholesome week night dinner.
I used leftover pasta and homemade Hummus that my friend's mom made for me. She gave me a massive container of super tasty, creamy Hummus and I've been using it in very thing since!
Hummus is a great way to add protein to your plant based meals. You can use it your sandwiches, wraps, spread on rice crackers, turn it into a salad dressing or toss it with pasta like I did here!
1/2 Cup Hummus
1/2 Cup Sweet Peppers, diced
1 Pimento, diced
2-3 Tbl Extra Virgin Olive oil (more for drizzling)
6 - 8 Basil leaves, chiffonade
2 tsp Lemon juice
1-2 Tbl Water
3-4 cups Cooked pasta
Heat a non-stick pan and coat with 1 Tbl Olive oil.
Add pimentos and sweet peppers and basil and cook for a minute.
Stir in the Hummus and water, and cook for a few seconds.
Add the cooked pasta, 1 Tbl olive oil, and red pepper flakes. Turn off the heat and toss until the pasta is well coated in the creamy Hummus sauce.
Serve with an extra drizzle of olive oil and fresh basil.