15-minute Hummus Pasta (vegan, gluten free)

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Hummus Pasta (vegan)

I was looking back over the recent recipes I’ve shared with you guys, and I realised that aside from one soup, I’ve been on a baking marathon. I don’t only eat sweet treats and oatmeal, I swear. Although granted, oatmeal is a big part of my diet and almost a daily occurrence, so is a lot of other, more savoury, food. One of my recent weekend lunchtime treats? A quick bowl of hummus pasta.

Hummus Pasta (vegan)

Savoury, cream-style pasta

I love this pasta partly because it’s so quick and easy to prepare – I mean seriously boil your pasta then another two minutes to heat the hummus through and basically, you’re done and your food is ready to be served! Granted there’s a little more too it than that: I recommend sautéing the mushrooms with garlic and thyme while the pasta is cooking, but it still doesn’t add any extra time. You still get a perfect meal ready in fifteen minutes.

Hummus Pasta (vegan) Hummus Pasta (vegan)

This 15-minute hummus pasta is perfect for those days when there’s not much in the fridge except for a half-eaten tub of hummus and a few sorry looking mushrooms, maybe a few other odds and ends. Or just those days when you want something warm, but have a craving for something that’s not soup.

You can use store-bought hummus or homemade – I’ve used both and it works both ways. Depending on the consistency of your dip, you may need more or less water. I’ve found that two tablespoons pretty much always works, but you may want to add more for a looser sauce, or if your hummus is particularly thick.

Hummus Pasta (vegan)

Vegan Hummus Pasta

Need a fast, easy and healthy meal? This vegan hummus pasta dish is ready in 15 minutes and totally delicious.

  • Prep: 3 minutes
  • Cook: 12 minutes
  • Total: 15 minutes
  • Author Luci Rebecca, Made by Luci
  • Serves 1

Ingredients

  • 1 tsp coconut oil
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/4 tsp dried basil
  • Salt and pepper
  • 65g (~1 cup) sliced mushrooms
  • 80g (~1/2 cup) hummus
  • 25g (~1 heaped cup) sliced curly kale
  • 120g dry pasta (gluten free if necessary)

Directions

  1. Fill a kettle and bring it to a boil, then fill a saucepan with the hot water, add the dried pasta and then cook as per the pasta instructions (usually it's "boil until al dente - about 10 minutes").
  2. A couple of minutes before the pasta is ready, add the sliced kale.
  3. Meanwhile, place a small frying pan over a medium heat and add the coconut oil. Once the pan is hot, add the sliced mushrooms, dried thyme, garlic powder and dried basil. Season with salt and pepper. Saute the mushrooms until they're golden, adding a little water (or more coconut oil) if they look dry. Set aside if they're ready before the pasta.
  4. Once the pasta is cooked and the kale wilted, reserve 2 tablespoons of the water and drain the rest away. Return to the hob over a very low heat, then add the hummus, reserved water and cooked mushrooms.
  5. Stir well until the hummus is heated through and a sauce is formed, then season with salt and pepper and serve.

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