Baked Hummus Pasta
Serves
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
14 oz (400 g) fusilli or penne pasta
3 cups (90 g) baby spinach
1 pint (290 g) cherry tomatoes
8 oz (230 g) store-bought hummus
1 yellow onion, chopped
4 garlic cloves, peeled
2 tbsp extra virgin olive oil
1 tsp dried basil
1 tsp dried parsley
1 tsp dried oregano
¼ tsp dried rosemary
¾ cup (180 ml) water
salt and pepper, to taste
1 tbsp nutritional yeast
½ cup (20 g) basil leaves, to garnish
Nutrition
(Per Serving)
Calories
436
Fats
14 g
Protein
10 g
Carbs
68 g
Instructions
- Preheat oven to 400°F (200°C). Bring large pot filled with ¾ cup of water to a rolling boil on stove. Chop onion into medium-sized pieces.
- In oven-proof glass dish, place cherry tomatoes, chopped onion, and garlic cloves, and drizzle with olive oil. Push tomatoes, garlic, and onion to sides of dish. Place hummus in center. Sprinkle hummus and tomatoes with dried herbs and season with salt and pepper. Bake for 15 to 20 minutes, until tomatoes have roasted and are soft.
- While tomatoes and hummus are baking, cook pasta according to package instructions.
- Once pasta has finished cooking, pour ¾ cup of boiling pasta water into baked hummus dish. Mix hummus, water, nutritional yeast, and vegetables well. Strain pasta in colander. Pour strained pasta into hummus mixture, add in two handfuls of baby spinach, and mix well.
- Serve pasta equally between 4 bowls and garnish with fresh basil leaves.