Tag Archives: quick vegan recipe

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.

Quarantine pasta lunch: a recipe

Hello! Hope you are well in these strange times. I just made this dish for lunch by throwing together some bits and bobs that I had lying around from other recipes, and I was pleasantly surprised by how it turned out. Pasta is my favorite comfort food, and it’s always fun to find a new and quick way to prepare it. This one utilizes tofu feta, for which I just posted a recipe that you should also check out. 🙂

Vegan tomato-basil-feta pasta

  • Serves: 2
  • Time: 25 minutes

Ingredients

  • 8 oz. fusilli or other pasta of choice
  • 1 Tbsp vegan butter
  • 2 Tbsp tomato paste*
  • 1-2 large cloves garlic
  • Salt and pepper, to taste
  • a few handfuls spinach
  • 3 Tbsp tofu feta
  • several leaves fresh basil
  • Optional: 1/2 tsp red pepper flake
  • Optional: cooked chickpeas or veggie sausage (I love Field Roast)

Instructions

  1. Boil pasta in salted water according to package instructions. Reserve 1 cup pasta water.
  2. While the pasta is cooking, mince garlic and roughly chop or tear spinach and basil.
  3. Heat a nonstick skillet over medium heat. Add vegan butter.
  4. Once the butter is melted, add tomato paste and garlic to the skillet. Fry for a couple minutes or until fragrant.
  5. Season with a bit of salt and pepper. If using red pepper, chickpeas, or veggie sausage, add ’em at this point and saute for a couple more minutes.
  6. Add spinach and pasta water (starting with 2/3 cup and adding more if needed) to the skillet. Stir to dissolve the tomato paste into the pasta water until a smooth sauce forms.
  7. Add cooked, drained pasta to the sauce (or vice versa) and stir to combine. Add more salt and pepper to taste, if needed.
  8. Divide pasta into two servings and top each with fresh basil and tofu feta. Enjoy!

Notes

*This pasta is also great with a chopped fresh tomato instead of tomato paste and just a splash of pasta water, which forms less of a sauce and more of a juicy, fresh tomato-y delight. Try it both ways!