Go Back
+ servings

Hummus Pasta

Prep Time 35 mins
Total Time 35 mins
Course Main Dish
Servings 6

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.
Keyword vegan recipe
Tried this recipe?Let us know how it was!