Creamy, saucy, Sun-Dried Tomato Pesto Hummus Pasta. A lighter, slightly healthier lunch that is so easy and fun. Something different from your usual pasta sauces! Also, major bonus points for this pasta because it takes just 20 minutes to make.
To be honest I wasn’t sure how this would turn out, but as soon as I started tossing the pasta, I knew it was going to be so good. Light, bright and fresh, this creamy hummus sauce is so unexpected but so tasty.
SO GOOD. And I mean, it’s pretty much guilt-free and vegan too!
I don’t know about you but I’m obsessed with hummus. You can totally buy delicious pre-made hummus at any grocery… however, it’s actually really simple to make yourself. All you need is a few pantry staples: chickpeas, garlic, lemon, tahini, olive oil and salt.
Simply pop these ingredients in a blender and voila! Amazing creamy hummus from scratch – and it tastes way better than any kind of store-bought version. Check out my full homemade hummus recipe here.
Today I had some store-bought hummus on hand so that’s what I used.
The sauce comes together super simply. Simmer together the onion, garlic, pesto, hummus, lemon, sun-dried tomatoes and parsley. And that’s it! Toss through the pasta and you’ve got a quick and delicious lunch. Don’t forget to use the pasta water to make the sauce nice and silky smooth.
Here are some more of my favourite, healthier pasta recipes:
- One-pot taco pasta
- Green pea pasta
- Simple roasted red pepper pasta
- Homemade basil pesto pasta salad
- One-pot pumpkin pasta
And finally, if you like this Sun-dried Tomato Pesto Hummus Pasta be sure to leave a comment – I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
SUN-DRIED TOMATO PESTO HUMMUS PASTA
Course: lunchDifficulty: easy4
servings5
minutes15
minutes20
minutesA delicious, creamy hummus spaghetti that makes a healthier lunch option.
Ingredients
300g spaghetti
1/2 red onion, finely diced
2 cloves garlic, minced
2 tbsp sun-dried tomato pesto
1 cup plain hummus
zest and juice of 1/2 a lemon
1/4 cup sun-dried tomatoes, sliced
fresh parsley, roughly chopped
Directions
- Bring a large pot of water to a boil and add the pasta. Cook until al dente according to the package directions.
- While the pasta is cooking, in a large pan on medium heat saute the onion until softened, about 3 minutes. Add the garlic and pesto and simmer for another minute. Stir through the hummus, lemon juice, sun-dried tomatoes and parsley. Reduce heat to low and gently simmer until the pasta is ready.
- When the pasta is ready, transfer it to the sauce and give a good stir until the sauce becomes silky smooth. Add about half a cup of the pasta cooking water to help.
Notes
- If you have leftovers, when you go to re-heat just add some water to loosen the sauce.
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