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.
Hummus Pasta
Ingredients
- 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
Instructions
- 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).
Notes
The produce for this recipe was provided by Hungry Harvest.
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