Baked Hummus Pasta
I used to make this Baked Hummus Pasta once a week and now that it’s getting cold in here, this will be going back now. ????
Ingredients
- 1 pint cherry tomatoes
- 3-4 cloves of peeled garlic (use more or less depending on the flavor of the hummus you use)
- 1 cup of hummus
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2-3 tablespoons of olive oil
- 8 oz dry pasta
- 1 cup of reserved pasta water
- 1/3 cup sun-dried tomatoes, sliced into strips
- 3 tablespoons nutritional yeast
- 5-6 fresh basil leaves, cut into strips
- Juice of half a lemon
- Pepper and salt to taste
Ingredients
Preheat the oven to 400F, then add your cherry tomatoes, garlic cloves, and 1 tablespoon of olive oil to a large baking sheet and mix. Make a hole in the middle of your baking dish and add your hummus. Top the hummus with the dried basil, thyme, rosemary and remaining olive oil, then bake in the oven for 30-40 minutes or until the tomatoes bubble. and juicy. While the hummus is cooking, prepare your pasta according to its package, be sure to sprinkle salt in the water. After the pasta is cooked, do not forget to set aside 1 glass of pasta water for the sauce. After the tomatoes and hummus are cooked, mash the tomatoes and garlic thoroughly with a fork so that their juices come out completely, then mix them into the hummus to obtain a thicker sauce. Add the pasta water, sun-dried tomatoes and nutritional yeast, making sure to mix well to form the sauce. Next, pour over your cooked pasta, fresh basil and a squeeze of lemon juice, then coat evenly and adjust salt and pepper to taste. Serve now.
