This creamy Hummus Pasta is a zesty one-pot dish that comes together simply and is perfect for a week-night meal. Chickpeas and pine nuts add protein to this dish and kale provides a great source of fiber and nutrients. Keep it simple or add additional veggies like carrots, zucchinis, and diced tomatoes for a well balanced meal that is sure to become a new weeknight meal staple.
- 1 cup hummus
- 1 cup plain unsweetened almond milk
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 2 Tbsp dried parsley you can also use fresh
- 1 tsp crushed red pepper optional
- 1 tsp dried oregano
- 2 Tbsp soy sauce or Bragg Liquid Aminos
- 1/2 tsp sea salt
- 1 16 oz box penne pasta
- 3-4 cups fresh kale, roughly chopped or 1-10 oz bag frozen kale
- 1 15 oz can chickpeas drained and rinsed
- 3 Tbsp pine nuts
- Cook pasta according to package instruction. Drain, reserving 1 cup of cooking liquid, and set aside
- Add all all of the remaining ingredients, except kale and chickpeas, to a mixing bowl and whisk until smooth.
- Add a bit of the pasta cooking liquid back to the pan along with the kale and chickpeas and cover with a lid to steam over medium heat until leaves become tender and bright green (or until evenly heated through if using frozen kale). This should take 5-7 minutes.
- Add pasta and sauce mixture to the pan and gently stir until all ingredients are will combined. Cover with a lid and allow to cook for about 10 minutes until the sauce thickens and dish becomes fragrant. Taste and adjust salt to your preference. Add a bit of the pasta water if you want to loosen the sauce or allow to cook a bit longer if you want a drier dish.
- Serve and garnish with pine nuts (optional).
Committed to making plant-based eating more accessible for everyone, Jessica Carter develops simple and delicious vegan recipes and coordinates collaborations with vegan brands to help people make more sustainable and compassionate buying choices. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington. She completed the Plant-Based Nutrition Certificate Program in March 2019.