Description
A total game-changer for busy weeknights, offering a velvety, protein-packed sauce that comes together in the time it takes to boil noodles. Transform a refrigerator staple into a gourmet meal featuring savory sundried tomatoes, fresh spinach, and a bright lime finish.
Ingredients
- 8 oz dry pasta (penne, fusilli, or linguine)
- 1 cup garlicky, well-seasoned hummus
- 1/4 cup starchy pasta water (plus more)
- 1/2 cup fresh spinach (chopped)
- 3 sundried tomatoes (thinly sliced)
- 2 tsp olive oil, squeeze of lime juice
- Salt and black pepper to taste
Instructions
Boil: Cook pasta in well-salted water. Crucial: Reserve at least 1/2 cup of starchy pasta water before draining.
Sauté: While pasta cooks, sauté spinach and sundried tomatoes in olive oil over medium heat until spinach is wilted (about 5 mins).
Emulsify: Lower heat to low. Stir in hummus and 1/4 cup pasta water until it transforms into a smooth, creamy sauce.
Combine: Fold cooked pasta into the sauce. Add lime juice and toss to coat. Add extra pasta water by the tablespoon if needed for consistency.
Notes
The Pasta Water Secret: Do not skip this! The starch in the water is the magic emulsifier that prevents the hummus from clumping and creates a professional silkiness.
Temperature Control: Keep the heat low once the hummus is added. High heat can cause the chickpeas and tahini to ‘seize,’ ruining the texture.
Hummus Choice: Since this is the star ingredient, use a high-quality, flavorful brand. If using plain hummus, sauté a clove of garlic with the spinach for depth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop / One-Pan Sauce
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 4
- Sodium: 540
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 7
- Protein: 14
- Cholesterol: 0
Keywords: hummus pasta recipe, creamy vegan pasta, 15 minute dinners, sundried tomato pasta, healthy pasta sauce