With the chaos of home schooling, Amir and I have been surviving on quick and easy meals lately.
Dishes with minimal ingredients, little to no fuss – and as little washing-up as possible! – are being eaten and made on repeat and, right now, this Speedy, Creamy Hummus Pasta is our absolute favourite!
It could not be simpler or more delicious – and it takes very little work from you to make! In fact, there is no chopping or prep work (hurrah!), and everything can be made in one pot. Even better!
It’s also nourishing, delicious and packed with plant proteins (even more so if you enjoy with red lentil penne like we do!) and tastes like a healthier, lighter vegan version of Carbonara.
It’s also incredibly versatile and tastes just as delicious with spinach or chopped and fried mushrooms instead.
I hope you find it as much of a godsend as we have!
Speedy, Creamy Hummus Pasta
- Serves 2
- 200g pasta of choice (I used gluten-free red lentil penne)
- 200g pot organic hummus
- 1-2 tbsp Nutritional Yeast (to taste)
- 1 cup frozen peas
- Fresh lemon juice
- Salt and pepper, to taste
- Handful fresh basil
Cook your pasta according to packet instructions, adding the frozen peas to the pasta water. Once both pasta and peas have cooked, drain, reserving 2 tablespoons of pasta cooking water. Set the water aside and place the pasta back into a saucepan.
Stir through the hummus, one tablespoon of cooking water and one tablespoon of Nutritional Yeast. Stir and warm through, seasoning with plenty of pepper and salt, to taste.
- Add more Nutritional Yeast, if desired, for a cheesier taste, and more cooking water if you want a thinner sauce.
- Serve warm in bowls with plenty of fresh lemon juice and fresh basil.