Hummus Pasta | Use What You Have
This has to be one of my favorite meals because it is so super simple and so good! I make this several times a month when I am needing something quick and just don’t have the energy to think about cooking.
This is just five ingredients: Pasta, fresh spinach, cherry tomatoes, hummus and the juice of two lemons.
If you don’t have all these same ingredients I encourage you to get creative and use what you have. Any veggie will work and if you have the time some sauteed or roasted veggies would be great but you can also substitute frozen spinach, frozen brocolli or even frozen peas are delicious. In the past I have also grated a carrot and added finely chopped kale.
I also don’t always have store bought hummus but I do always have a can of chickpeas, a lemon, garlic and cumin to whip up a batch of homemade hummus. If you make your own you can flavor it to your liking also. I like to add roasted beets and artichoke hearts to mine.
So I hope this encourages you to reexamine your cupboards, fridge and freezer and see what you can come up with using what you already have on hand.
Hummus Pasta
Ingredients
Instructions
- Cook pasta according to package directions on the stovetop.
- Halve the cherry tomatoes and roughly chop the spinach.
- Once the pasta is done, use a glass measuring cup and scoop out 2 cups of pasta water and set aside.
- Drain the pasta, rinse with cold water and return to the pot.
- Add in the juice of two lemons, the hummus and stir. Use the pasta water (a little at a time) to loosen the mixture to your preference.
- Add in the tomatoes and spinach and stir to combine everything.
- Serve warm and enjoy!
Notes
Store any leftovers in the refrigerator. To reheat add a splash of plant milk to loosen the pasta while it reheats, stir and enjoy.
Feel free to add in any other of your favorite veggies like peas or chopped broccoli.
Happy eating!