Super-quick hummus pasta: a recipe

Hello!! Long time, no talk. I’m mostly continuing the no-talking thing for right now–just popping in to share a recipe (in part so that I remember it myself).

This recipe was inspired by/adapted from From My Bowl (Caitlin Shoemaker)’s Hummus Pasta. I love that one because it combines two of my favorite foods: hummus and…you guessed it…pasta. Those also happen to be two of the ingredients I’m most likely to have in my kitchen at any given time.

The other day, I was scavenging my empty fridge after coming back from a trip and remembered I could make this, but I only had a bit of hummus left. So, I added in some marinara sauce to flesh it out, and a whole new world of hummus pasta was revealed! Here’s my new favorite version. It’s super eyeball-y and adaptable, so use whatever you have on hand. Hope you enjoy!

Super-quick hummus pasta

• Serves: 2
• Time: 20 minutes

Ingredients

(all ingredients are adjustable/”to taste”)

• 8 oz. pasta
• 1/3-1/2 cup marinara sauce*
• 1/2-2/3 cup garlic hummus*
• 2-4 Tbsp sun-dried tomatoes in oil, chopped
• 2-4 Tbsp nutritional yeast
• 2-3 tsp lemon juice
• 1 Tbsp olive oil
• A few handfuls of baby spinach, chopped (optional)

Instructions

1. Cook the pasta according to package instructions. When about a minute of cook time is left, scoop out and reserve a cup of the pasta water. Then, add the chopped spinach to cook with the pasta for the final minute. Drain the cooked pasta and spinach and set aside.
2. Add the marinara, hummus, and 1/4 cup of the reserved pasta water to the now-empty pot. Stir to combine, and add more pasta water as needed until your desired sauce consistency is reached.
3. Add in the sun-dried tomatoes, nutritional yeast, lemon juice, and olive oil to the sauce. Stir again to combine, and cook on low heat for a minute or two to heat through.
4. Mix the pasta and spinach back into the sauce. Heat for another minute if needed, then enjoy!

Notes

*You want about a cup of sauce in total, so the amounts of marinara and hummus within that are adjustable based on what you’ve got and how tomato-y you want your sauce to be.