A new staple in this house! I know I promised this recipe a while back to some of you, and I am finally getting around to it. Hummus pasta! It’s a game-changer. It’s so fast and easy… and super creamy. I am normally all about that cashew cheese pasta (and always will be) but this is definitely a good recipe to change things up.
I feel like this is a recipe that can be modified like crazy – one night I just added some leftover sautéed kale, and another night I tossed in some sundried tomatoes. So go crazy. It is great dish for all your leftover veggies toward the end of the week.
Recipe
You will need:
- Cooked pasta of your choice (I like brown rice spaghetti)
- 2-3 tbs of pasta water
- 2 cloves garlic, minced
- 1/4 cup green olives, sliced
- 2-3 tbs water
- 2 t-3 tbs of hummus
- Salt, if desired
To make:
- Cook choice of pasta according to package – be sure to have 2-3 tbs of the starchy water once done.
- While pasta is cooking – in a pan over medium heat, add minced garlic, olives, and water. Sauté a bit until fragrant and turn off heat.
- Once pasta is done, add to garlic and olives, add the pasta water and your hummus.
- Season with salt, as needed and toss together until pasta is coated.
I am still cooking oil-free, because it just feels great. I don’t miss it, and I believe it really helped with my weight loss. When I make this for my husband, I add a bit of olive oil to his and have mine without. Just mentioning it, because you may want to add olive oil. Whatever works for you.
I hope you enjoy the recipe. Have a beautiful day. xx bianca
